Mini Crème Brûlée Cheesecakes Delicious Dessert Delight

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons sugar
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup heavy cream
• 1/4 cup sugar (for caramelizing)

Instructions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease with non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and crumbly.
3. Press about 1 tablespoon of the graham cracker mixture firmly into the bottom of each muffin cup to form a crust. Bake for 5 minutes, then remove from the oven and let cool slightly.
4. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add in the vanilla extract and mix until combined.
5. Slowly add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Gently fold in the heavy cream until well incorporated and combined.
7. Pour the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each cup about 2/3 full.
8. Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
9. Turn off the oven and let the cheesecakes cool inside with the door slightly ajar for about 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours or overnight.
10. Before serving, sprinkle about 1 teaspoon of sugar evenly on top of each cheesecake. Using a kitchen torch, caramelize the sugar until golden brown and crispy. (If you don't have a torch, you can place them under the broiler for a few minutes, watching closely.)
11. Allow the caramelized tops to cool and harden before serving.