Prep and Cook time: 1.5 hours, the actual cook time is 60 mins Wait time: 6.5
Ingredients
Crust
1 cup of crushed pecans
1 cup of crushed pecans
1 packages of graham crackers crushed!
Pinch of salt
Pinch of salt
1 tsp. Crushed allspice
4 tbsp of butter or margarine melted
Filling
2.5 packages cream cheese
2 tbsp of vanilla
1.5 tbsp of lemon juice
1 tsp of lemon zest
1/4 c. Of granulated sugar
1 cup of boiling water
2 packages of gelatin powder
1.5 tbsp of lemon juice
1 tsp of lemon zest
1/4 c. Of granulated sugar
1 cup of boiling water
2 packages of gelatin powder
2 c. heavy cream
Add 1 cup of crushed pecans (chop in blender for best results) to a bowl
Add 1 packages of graham crackers crushed! (Use the Unopened crackers and crush them inside the package, by just using your weight and pressing down! Pour right into blender to chop. No mess!)
Add a Pinch of salt
Add 1 tsp. Crushed allspice
Drizzle around into the bowl 4 tbsp of butter or margarine melted.
Mix and pour into cheesecake pan (the one you can open from the side)
Take a drinking cup or something with a flat bottom that you can keep grip and press crust into bottom of pan, start from middle and work out towards the edges of the pan.
*Muffin size!!* Or as I call it (*the littlest size*)
You can use regular muffin cups (I had some left over from Christmas) also works with wax or parchment paper!
Add crust to bottoms of cups
Put into the fridge.
*Filling*
2.5 packages cream cheese into a bowl
Whip with mixer (do not use your whisk attachment yet!!, use your standard blender attachment)
add 2 tbsp of vanilla
Add 1.5 tbsp of lemon juice
Add 1 tsp of lemon zest
Add on 1/4 c. Of granulated sugar
Let mix 3- or 4-minutes mix well!!! Set aside.
Caramel sauce
1 can sweetened condensed milk
Measure 1 cup of boiling water
add 2 packages of gelatin powder slowly mix well should be translucent mostly.
In a separate bowl pour 1 cup of boiling water
add 2 packages of gelatin powder 2 cups of heavy cream add hot gelatin mixture very slowly whisking while adding. Whisk for a min.
(Change attachment on blender to whisk)
Add heavy cream mixture to cream cheese (do not add cream cheese mixture to heavy cream!) mixture slowly, blend on low.
Add 1/4 cup of confectioners' sugar 4 x’s (a total of 1 cup of confectioners' sugar.)
Turn blender to high let the mix for about 6 minutes.... you want the gelatin to be mixed really well into everything!
Let it set aside for a few minutes move onto the caramel sauce, by the time you're done it will be time to pour into the pan or cupcake pans!
Easy caramel sauce
Turn oven onto 430 degrees
1 can sweetened condensed milk pour into glass pan you want it to cover the bottom about a 1/4 inch.
Cover glass pan with cover or tin foil, (I used tinfoil)
Put cake pan into oven one you can add water to, set the glass pan inside the cake pan, add water so that the water comes to about halfway up your cake pan!! Bake in oven for about 60 mins or so till it a golden brown.
Now it’s time to pour the filling,
Onto the pan or muffin pan which ever you like. (My kids loved the smaller cakes)
Pour cheesecake filling into middle of pan or use a tablespoon and spoon mixture into middle of cups, smooth out the top. Use the top of the spoon or spatula whatever your working with and create an indent in the middle, now place in fridge and wait for caramel sauce to come out.
When caramel is golden, or
When you can move a spoon inside and it’s like a toffee, take out of oven and let it rest a min when you can safely handle the glass pan.
Pour into caramel into ninja or blender and blend to get the top coating of crystals blended well into the sauce,
Nowww... pour gentle over chilled cheesecake filling or spoon into filling into cups!
Now place bake into the fridge this should be ready to serve in 5 hours.
Recipe By Clover Arts Designs
