Mini Crème Brûlée Cheesecakes Sweet and Creamy Delight

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 2 cup granulated sugar (for cheesecake)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 2 cup sour cream
• 1 4 cup heavy cream
• 2 tablespoons brown sugar (for topping)

Instructions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners.
2. In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.
3. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner, creating an even crust. Bake for 5-7 minutes until slightly golden. Remove from oven and let cool.
4. In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup of granulated sugar and continue to mix until well combined.
5. Mix in the vanilla extract, then beat in the egg until just combined (do not overmix).
6. Add the sour cream and heavy cream, mixing gently until smooth and creamy.
7. Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin, filling each liner about 3/4 full.
8. Bake in a preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and let the cheesecakes cool inside for an additional hour.
9. Remove the cheesecakes from the oven and refrigerate for at least 4 hours, or overnight.
10. Before serving, sprinkle about 1/2 teaspoon of brown sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it is bubbly and golden (or broil in the oven for a couple of minutes, watching closely to avoid burning).
11. Allow the caramelized sugar to cool and harden for a couple of minutes before serving.