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Export 11 ingredients for grocery delivery
Preheat oven to 300 degrees F.
Mix together the crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
Beat the cream cheese, sugar and vanilla extract until smooth.
Beat in the egg until smooth.
Finally blend in the whipping cream.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.
Spoon the chocolate ganache evenly over the cooled mini cheesecakes.
Toast the pecans on a cookie sheet for ten minutes at 350 degrees F, turning them at the 5 minute mark.
Melt together the caramel candies and milk in a small saucepan over low heat. Do NOT let this mixture get too hot or the caramels will get hard.
Sprinkle the pecans over the chocolate layer and drizzle with the melted caramel.
Store in an airtight plastic container in the fridge.