In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Divide the mixture evenly among a mini cheesecake pan, pressing it firmly into the bottoms to form the crust. Place in the refrigerator to set.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and heavy cream to the cream cheese mixture. Continue beating until the mixture is well combined and fluffy.
Fold in ½ cup of caramel sauce into the cream cheese mixture until evenly incorporated.
Spoon the cream cheese mixture over the crusts in the mini cheesecake pan, smoothing the tops with a spatula.
Drizzle the remaining caramel sauce over each cheesecake and sprinkle with chopped pecans.
Refrigerate the cheesecakes for at least 4 hours or until fully set.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes

Kcal: 450 kcal | Servings: 12 mini cheesecakes

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Divide the mixture evenly among a mini cheesecake pan, pressing it firmly into the bottoms to form the crust. Place in the refrigerator to set.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and heavy cream to the cream cheese mixture. Continue beating until the mixture is well combined and fluffy.
Fold in ½ cup of caramel sauce into the cream cheese mixture until evenly incorporated.
Spoon the cream cheese mixture over the crusts in the mini cheesecake pan, smoothing the tops with a spatula.
Drizzle the remaining caramel sauce over each cheesecake and sprinkle with chopped pecans.
Refrigerate the cheesecakes for at least 4 hours or until fully set.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes

Kcal: 450 kcal | Servings: 12 mini cheesecakes