Mini cheesecakes with caramelised pecans

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Makes 12
For the base:
100g digestive biscuits, crushed
125g pecans, finely chopped
30g brown sugar
25g butter, melted

For the cheesecake filling:
360g cream cheese
150g caster sugar
20g plain flour
2 eggs
2 tsp vanilla extract
50g salted caramel sauce, warmed

For the caramelised pecans:
60g caster sugar
60g pecans, halved
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 12-cup muffin tin with paper cases.
  2. Prepare the biscuit base by mixing the crushed digestives, pecans, brown sugar and melted butter. Divide equally amongst the muffin tins and press down to create a firm base in each one. Place in the fridge for at least 30 minutes.
  3. For the cheesecake filling, beat the cream cheese and caster sugar in a bowl. Gently mix in the flour, followed by the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  4. Divide equally amongst the muffin cups and swirl some caramel sauce through each cheesecake. Bake for 15 minutes, then allow to cool on a wire rack.
  5. To make the caramelised pecans, stir the sugar and pecans together in a small pan. Heat over a medium-low heat until the sugar is bubbling and the nuts are coated. Turn the caramelised nuts out onto parchment paper. Separate any that are stuck together and allow to cool.
  6. Decorate the cooled cheesecakes with the nuts before serving.

Per serving: 364kcals, 25.8g fat (9.1g saturated), 30.8g carbs (21.5g sugars), 5.6g protein, 2g fibre, 0.117g sodium