Description
Mini Pecan Pie Cheesecakes are a delightful combination of classic pecan pie and creamy cheesecake, perfect for satisfying your sweet tooth.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Pecan Pie Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups pecans, chopped
- Optional Garnish:
- Whipped cream
- Whole pecans
- Caramel drizzle
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners or silicone cups and lightly grease if using liners.
- Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Add 1/2 cup melted unsalted butter and stir until the mixture resembles wet sand.
- Portion the crust mixture evenly among muffin cups, pressing firmly into each base. Bake for 5 to 7 minutes until set. Remove and allow to cool slightly.
- Beat softened cream cheese until smooth. Blend in 1/2 cup granulated sugar until fully incorporated. Add eggs one at a time, mixing on low speed. Incorporate vanilla extract and sour cream until creamy.
- Spoon the cheesecake filling into prepared muffin cups, filling each about 3/4 full. Smooth the surfaces with a spatula.
- Bake in preheated oven for 18 to 20 minutes, or until edges are set and centers remain slightly jiggly. Allow to cool in pan for 10 minutes.
- In a small saucepan or microwave-safe bowl, melt 1/2 cup unsalted butter. Stir in brown sugar and light corn syrup until blended. Beat in eggs and vanilla extract until smooth and glossy. Fold in chopped pecans.
- Spoon the pecan topping evenly over each baked cheesecake. Spread gently to cover surfaces.
- Return muffin tin to oven and bake for an additional 7 to 10 minutes, or until the topping is set and slightly bubbling. Watch closely to prevent overbaking.
- Remove pan from oven and cool on a wire rack for 20 to 30 minutes. Transfer cheesecakes to the refrigerator and chill at least 2 hours before serving.
- Before serving, garnish each mini cheesecake with a dollop of whipped cream, a whole pecan, and a drizzle of caramel. Dust lightly with powdered sugar if desired.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- Do not overbake the cheesecakes; they should have a slight jiggle in the center.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg