Fig and Caramel Mini Cheesecakes Recipe

Preheat the oven to 325 F. If using a cupcake pan, fill it with paper liners.

In a bowl, combine graham cracker crumbs, brown sugar, and melted butter until moistened. Scoop evenly into 12 sections of the cupcake pan, then press down using a spoon or muddler until flat. Bake for 5 minutes, until lightly toasted.

Meanwhile, combine cream cheese and sour cream using an electric mixer or stand mixer fitted with a paddle attachment. Beat until combined, then add sugar and vanilla until fluffy. Add eggs one at a time, beating until very smooth. Scrape sides and mix.

Scoop filling evenly on top of baked graham cracker crusts. Fill to the top, but do not overflow. Shake the pan lightly to even out any bumps.

Bake cheesecakes for 15 minutes, or until just set. Cheesecakes will puff up slightly in the oven. Remove from the heat and let cool completely, then chill for up to 4 hours.

While the cheesecakes are baking, make the caramel sauce. In a heavy-bottomed saucepan over medium heat, heat sugar, whisking occasionally to avoid burning. Sugar will clump into large crystals, then melt into caramel. Watch closely; once sugar has dissolved completely into an amber liquid, remove it from the heat.

Add the butter and allow it to bubble and dissolve into the caramel. Whisk to combine into a sauce. Allow it to cool slightly, about 10 minutes. Do not allow it to cool completely.

Once slightly cooled, add heavy cream and fig spread and whisk to combine. If caramel is clumping, whisk slowly over low heat to dissolve.

Once completely cooled, add brandy and whisk to combine. Transfer to a glass jar and store in the refrigerator.

To build cheesecakes, pop cheesecakes out of the pan and top them with a spoonful of caramel sauce. Sprinkle with chopped pistachios and a halved fig each. Store in the refrigerator until ready to eat.

Equipment Needed

Spice Level:

Allergens