Mini Pear Caramel Cheesecakes
What is your favorite thing to top with caramel? I’m just curious, because I’m pretty sure it can run the gamut from ice cream, to cake, to brownies, to fruit – I dunno, but it seems that the possibilities are endless. And that’s what caramel so, totally, like, awesome. Yeah, it deserves the full Valley Girl treatment here folks. Like, totally. Okay, I’ll stop now. All that VG talk is making me sick. But you get my point – caramel does crazy things to a person (clearly), and you can top it on just about everything to make it an existential experience. And because of this divine creations from the roasted sugar gods – we’re paying homage to their nectar, caramel with a week’s worth of festivities. And by festivities I mean food. Lots and lots of caramel laden food. *insert Homer Simpson drool here*
Sweets? We got ’em. Savories? You bet ‘cha!
Me and cheesecake are finally turning over a new leaf together. It’s only taken 4 long cheesecake-less years. I had long given up on making cheesecake part of my baking repitoire – after a disasterous Thanksgiving pumpkin cheese cake that leaked the water bath into the cheesecake. It was perfectly done on top, but once unhitched from it’s spring form supports it liquified water-cheese underneath and tidal waves all over my counter. I cried, dropped some on the floor, Huck licked it up, and had a glass (*cough* half bottle of wine) and I swore it was the end of me and my cheesecake dreams. But no more!
Finally I had success in the cheesecake realm with these two bite mini cheesecakes. A few weeks ago when the friends and I all caravanned up to the mountains of Washington, a stop at the local chocolate shop yielded the most heaven of caramel confections with a cinnamon pear caramel sauce that was knee weakening. You couldn’t pass up a jar of this either, so we brought it home and its been savored ever since. And by savored I mean eat ravenously with a spoon. By some miracle some of it managed to be used as cheesecake topping here. It was a very close call.
The pear and caramel was a dream come to life, and after sourcing myself a mini-cheesecake pan (which was hard enough in and of it self because – Huck tantrums and all) I had to give it another go. Eventually my luck in the cheesecake category HAD to turn around. Ohhhh hawt dayyuumm did it ever turn around.
I’d love to say that since these are mini they make you feel less guilty about downing a whole slice of cheesecake, but who are we all kidding – a one two-bite cheesecake will not be enough of this cheesecake to satisfy you. I ate three. Then another two. All in the name of Science.
I’ll justify it any way I can, really. And you really should too. I mean it.
Be bad (insert your name here), I won’t tell.
Celebrate the rest of Caramel Week with all the full line up here!
Kirsten @ Comfortably Domestic – Crockpot Dulce de Leche
Beka @ Kvetchin’ Kitchen – Caramel Apple Pie
Mads @ La Petite Pancake – Caramel Banana Bread Pudding
Allison @ Decadent Philistines Saves the World – Salted Caramel Pork Loin w/ Shaved Brussel Sprouts & Apple Salad
Carrie @ Bakeaholic Mama – Chewy Milk Dud Brownies
Jeanne @ Inside NanaBread’s Head – Chocolate Alfajories with Salted Vanilla Bean Caramel
Haley @ The Girly Girl Cooks – Almost Famous Fairground Caramel Sauce
Yours Truly – Dulce de Leche Milkshakes with Caramel Drizzle
Kat @ Tenaciously Yours – Popcorn Crunch Sundae
Christina @ Buffy and George – Butterscotch Pudding
Megan @ Country Cleaver – ME!
Madeline @ Munching in the Mitten – Caramel Cake
Kirsten @ Comfortably Domestic – DIY Dulce de Leche Coffee Creamer
Katie @ The Hill Country Cook – Salted Caramel PiePrint
Mini Pear Cheesecakes with Caramel Drizzle
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Cozy Cinnamon Pear Cheesecake atop a graham cracker crust and topped with a drizzle of caramel sauce. You won’t be able to eat just one of these bite-sized treats!
- 1 package (8 oz) Cream cheese, softened
- 1 Egg
- 1 tsp Vanilla
- 1 tsp Cinnamon
- ¼ cup Sugar
- ½ cup Pear, pureed
- 1 cup Crushed Nilla Wafers or Graham Crackers
- 3–4 Tbsp Butter, melted
- 3 Tbsp Brown Sugar
- Preheat oven to 375 degrees. In a stand mixer, beat cream cheese until smooth.
- Scrape down sides and beat in egg. Mix in vanilla, sugar, cinnamon and pear. Set aside.
- In small bowl, mix together crackers or wafers, butter and brown sugar.
- Divide evenly and press into the bottom of a mini-cheesecake tin. Press the cookie mix into the bottom of each cheesecake mold and about ⅓ of the way up the sides.
- Fill each cup with cheesecake batter. Bake for about 14-18 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and allow to cool on a wire rack. Gently remove cheesecakes from the cheesecake tin.
- Place in fridge to finish chilling and then serve with caramel sauce drizzled over the top.
Love these Megan! So cute!
Gotta love that you con put caramel on top of just about anything. I do not think I can pick a favorite. To hard!
sounds yummy in my tummy. gorgeous photos!
BEST WEEK EVER. And does topping my spoon/fingers with caramel then delivering it directly to my mouth count?
These little guys are both beautiful and so freaking cute! You are right: I will need 7.
I absolutely LOVE this flavor combo! I don’t bake with pears nearly enough, that needs to be remedied asap.
I’m so glad you rekindled your relationship with cheesecake to bring us these adorable two-bite bits of lovin! Pear and caramel are definitely bosom buddies and I wouldn’t stand a chance in hell against these delicious things! Happy Friday, my dear!
Mini means that I can have three right?
These are some cute little cheesecakes. Weird to call food cute but they totally are.
Mini cheesecakes, squee!! I want to dip my face into that caramel sauce.
You are rockin’ the mini cheesecakes today!
Is it wrong to eat ALL of these?! That pear caramel sauce puts it over the top!
What delicious little cheesecakes! I haven’t (yet) tried pear and caramel. I better do something about that!
Caramel always wins. These are incredible!
Dude, caramel week is off the sugary hook! These are so lovely, Megan!
Caramel and Pears? Yummy! Plus those pictures make me want to grab one right off the screen!
Caramel Week?!? That’s my kinda week! I love the caramel dripping off of these cheesecakes!
I am really wanting dessert right now and these would be so perfect! I love mini desserts, but I also would probably end up eating like 10 of these.
Um, okay, if you insist. I saw your photo on Instagram first and came here to pin it!
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I never thought about pear and caramel!! And hello, cheesecake!! I need to try this.
Absolutely adorable! So how many is acceptable to have, since they’re mini?
Adorable 🙂 I love all things mini! These look delectable!
Waaaaaah I want these right now!
Sweet Mercy – Heavens Above…this looks good, real good.
Oh my goodness. I love caramel anything. Especially paired with cheesecake! I had caramel apple cheesecake last year and it’s been in my mind for months. Love these pear little guys! Love mini foods 🙂
Megan, I am so sorry that it took me so long to comment on this! I will be honest, I am deeply suspicious of pear. But I adore caramel and I’ll follow you pretty much anywhere, so game is on!
Hi! I love your site 🙂 I tried making these tonight but they didnt come out right. The batter was quite runny and it took about 30mins for it to set in the oven and by then the edges were quite burnt. Not sure what I did wrong. I used one of the fruitcup size pear “sauce” (basically like an apple sauce cup but pear). I want to make these again tomorrow for a rehearsal dinner. Help! 🙂 Thanks
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Pingback: Mini Pear Cheesecakes with Caramel Drizzle
Do you use fresh pears or canned pears?
I prefer fresh!
Could you make one big cheesecake with this recipe? Or double it?
Hi Sherri, I haven’t tried to make it into one large cheesecake, so I can’t testify to the results – but I imagine it is possible!
I’m also curious, as I don’t have a mini cheesecake pan: did you try it Sherri?
On a somewhat related topic, you can bake cheesecake with a pan of water on a completely separate rack: I, too, have experienced a leaky water bath situation (it was for an impossible cake; what a disaster) and learned this after. It’s how I do cheesecakes now.
YOu can also make these in mini mason jars, or in a muffin tin! I would recommend if you use a muffin tin to use cupcake liners so that they can pop out more easily 🙂