Mouth-watering mini cheesecakes laced with spiced rum and smothered in caramel studded with pecans

  • Serves: 24 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • American
    • Vegetarian

    Spiced Rum and Pecan Cheesecake Bites

    Recipe Information

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    130g Digestive Biscuits

    75g Unsalted Butter

    90g Light Brown Sugar

    300g Soft Cheese

    20ml Spiced Vanilla Rum

    2 x Medium Eggs

    For the pecan topping

    70g Pecan Nuts

    125ml Water

    70g Granulated Sugar

    30ml Double Cream

    20ml Spiced Vanilla Rum

    Sunflower Oil, for greasing

    1 x 20 hole Mini Muffin Non-stick Baking Tray


    Pre-heat the oven to 200°C/Gas Mark 6. Lightly grease the moulds with some oil. Crush the biscuits into crumbs. Melt the butter and mix into the crumbs.

    Divide the mixture in the bases of the moulds, pushing down with a teaspoon. Bake in the oven for 10 minutes – remove and allow to cool.

    In a food processor, mix the soft cheese, eggs, rum and brown sugar together. Divide this between the moulds. Bake in the oven for 20 minutes until just set. Allow to cool completely before putting on the topping.

    Put the water in a small pan with the granulated sugar. Slowly bring to the boil to dissolve the sugar, then fast boil for about 15 minutes until the syrup is light brown. Quickly add the cream and rum and stir well.

    Break up the pecan nuts and add to the caramel sauce. Divide this over the tops of the mini cheesecakes. Using a blunt small knife, run the knife around the cheesecakes to loosen. Gently remove from the tin and serve.