Mini crème brûlée cheesecakes.

Ingredients:

For the crust:

1. 1 cup graham cracker crumbs.
2. Three tablespoons of melted butter
3. Two teaspoons of granulated sugar

For the cheesecake filling:

1. 16 ounces of softened cream cheese
2. 1/2 cup of granulated sugar.
3. Two huge eggs
4. Add 1 teaspoon vanilla extract
5. 1/4 cup heavy cream
6. For Brûlée Topping:
7. 1/4 cup of granulated sugar.

Instructions:

• Preheat the oven to 325°F (163°C). Line a muffin tray with cupcake liners for easy removal.
• To make the crust, combine graham cracker crumbs, melted butter, and sugar in a mixing dish. Press firmly into the bottoms of each liner. Bake for 5 minutes and then leave aside to cool.
• Prepare the cheesecake filling: In a large mixing basin, combine cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla and heavy cream until smooth.
• Fill and bake the crusts with cheesecake batter, filling each liner about 3/4 full. Bake for 18-20 minutes, or until firm yet slightly jiggly in the center.
•  Cool and chill: Allow cheesecakes to cool to room temperature before refrigerating for at least 2 hours or overnight.
• Make the Brûlée Topping: After chilling, sprinkle 1 teaspoon sugar over each cheesecake. Use a cooking torch to carefully caramelize the sugar until brown and crispy.
• Enjoy the creamy and crispy goodness of these Mini Crème Brûlée Cheesecakes! 🍰