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Caramel Crunch Cheesecake Bombs

These bite-sized delights combine creamy cheesecake filling with a luscious caramel coating, rolled in a crunchy graham cracker and pecan topping, perfect for gatherings and meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 bombs
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese Softened to create a smooth and creamy filling.
  • 1/2 cup granulated sugar Sweetens the cheesecake filling.
  • 1 tsp vanilla extract Adds a warm and inviting flavor.
  • 1/2 cup sour cream Introduces tanginess and creaminess.
For the Caramel Sauce
  • 1 cup granulated sugar The base for a rich, golden caramel sauce.
  • 1/4 cup unsalted butter Adds richness to the caramel.
  • 1/2 cup heavy cream Makes the caramel smooth and creamy.
  • 1/4 tsp sea salt Balances sweetness with a touch of saltiness.
For the Crunch Topping
  • 1 cup crushed graham crackers Creates a delicious and crunchy topping.
  • 1/2 cup chopped pecans Introduces a nutty flavor and additional crunch.
  • 1/4 cup melted butter Helps bind the crunch topping together.

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and sour cream until smooth and creamy, about 3 to 4 minutes.
  2. Chill the cheesecake filling in the refrigerator for at least 30 minutes to firm up.
Cooking Caramel
  1. In a saucepan over medium heat, heat the granulated sugar until it melts and turns amber, about 5 to 7 minutes.
  2. 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.
Assembly
  1. In a separate bowl, combine crushed graham crackers, chopped pecans, and melted butter to create the crunch topping.
  2. Once the cheesecake filling is firm, scoop out small balls and dip them into the caramel sauce, allowing excess to drip off.
  3. Roll the caramel-coated cheesecake balls in the crunch topping until fully coated.
  4. Place the bombs on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving.

Notes

These cheesecake bombs can be made ahead of time and stored in the refrigerator for up to three days. They can also be frozen for up to two months.