Smoked Mini Dulce de Leche Brownie Cheesecakes with Smoked Coffee Infused Ganache

1. Prepare your favorite brownie mix according to package directions.
2. Fill each muffin pan with 1/3 of the prepared brownie mix.
3. Drop in 1/2 teaspoon of dulce de leche on top of the brownie mix.
4. Top with the prepared cheesecake batter.
5. Bake on the grill at 350F for 20 minutes. Set aside to cool.

Cheesecake Batter Instructions:

1. In a stand mixer, mix cream cheese with sugar.
2. Add in flour, vanilla extract, and cream, mixing until well combined.
3. Add in each egg individually, making sure each is thoroughly mixed before adding the next.

Smoked Coffee Infused Ganache Instructions:

1. In a bowl, mix 1 1/2 cups heavy whipping cream and 1/2 cup coffee beans (your favorite).
2. Smoke the mixture together on the grill at 225F for 30 minutes.
3. Remove from the grill and let rest for 1/2 hour.
4. Strain the coffee beans from the cream.
5. Add 3 cups of dark chocolate to the infused cream.
6. Microwave in 30-second bursts, stirring in between, until the ganache is smooth.
7. Top each cooled cheesecake with the smoked ganache. Add caramels and salt of your favorite topping.

These mini cheesecakes freeze well for up to a month prior to your holiday feasting.