Description
A delightful treat of cheesecake bites coated in caramel and rolled in a crunchy topping.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup granulated sugar (for caramel)
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- 1 cup crushed graham crackers
- 1/2 cup chopped pecans
- 1/4 cup melted butter (for topping)
Instructions
- In a mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and sour cream until smooth and creamy, about 3-4 minutes.
- Chill the cheesecake filling in the refrigerator for at least 30 minutes to firm up.
- While the filling chills, prepare the caramel by heating granulated sugar in a saucepan over medium heat until it melts and turns amber, about 5-7 minutes.
- Stir in the butter until melted, then carefully add the heavy cream and sea salt, whisking until smooth. Remove from heat and let cool slightly.
- In a separate bowl, combine crushed graham crackers, chopped pecans, and melted butter to create the crunch topping.
- Once the cheesecake filling is firm, scoop out small balls and dip them into the caramel sauce, allowing excess to drip off.
- Roll the caramel-coated cheesecake balls in the crunch topping until fully coated.
- Place the bombs on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Use a thermometer to monitor the caramel’s temperature for the best results.
- These can be made a day ahead and stored in the refrigerator.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg