Description
Mini Pecan Pie Cheesecakes combine two classic desserts into one perfect bite! With a buttery graham cracker crust, creamy cheesecake filling, and a sweet pecan pie topping, these mini delights are ideal for any occasion. Perfectly portioned and loaded with flavor, these cheesecakes are sure to impress. They’re simple to make and a guaranteed crowd-pleaser!
Ingredients
Scale
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the Pecan Pie Topping:
- ¾ cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the liners and bake for 5 minutes. Set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Spoon the batter into the liners over the crust, filling them ¾ full. Bake for 18-20 minutes, then let the cheesecakes cool. - Prepare the Pecan Topping:
In a small saucepan, combine corn syrup, brown sugar, melted butter, vanilla, and salt. Bring to a boil, then remove from heat and stir in chopped pecans. - Assemble and Chill:
Once the cheesecakes are cool, spoon the pecan topping over each one. Chill in the fridge for at least 2 hours before serving.
Notes
- Ensure all ingredients for the cheesecake filling are at room temperature to avoid lumps.
- Cheesecakes should have a slight jiggle when removed from the oven to prevent overbaking.
- Chill the cheesecakes for a minimum of 2 hours before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg