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Mini Pecan Pie Cheesecakes

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These Mini Pecan Pie Cheesecakes combine creamy cheesecake with gooey pecan pie topping on a buttery graham cracker crust, perfect as bite-sized fall desserts.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 1/2 tbsp unsalted butter (melted)
  • 12 oz cream cheese
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 3 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp all-purpose flour
  • 1/4 cup heavy cream
  • 6 tbsp unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup
  • 1/4 tsp salt
  • 2 cups pecans (toasted and roughly chopped)
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine graham cracker crumbs, 3 tbsp granulated sugar, 1/4 tsp salt, and melted butter; mix until crumbly like wet sand.
  3. Divide about 1 heaping tablespoon of crust per muffin cup; press firmly into an even layer.
  4. Bake crusts for 5 minutes; remove and cool slightly.
  5. In a large bowl, beat cream cheese and sour cream until smooth.
  6. Add 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 tsp salt, and 3 tsp vanilla; beat until combined.
  7. Mix in egg and egg yolk on low speed until just combined.
  8. Gently fold in flour and heavy cream until smooth.
  9. Spoon cheesecake filling over baked crusts.
  10. Bake cheesecakes in preheated oven for about 20-25 minutes until centers are set.
  11. While baking, prepare pecan pie topping: melt butter in a small saucepan over low heat.
  12. Add brown sugar, corn syrup, heavy cream, and salt; whisk until melted and bubbling (about 2 minutes).
  13. Fold in toasted chopped pecans and vanilla extract.
  14. Let pecan topping cool, stirring occasionally.
  15. Once cheesecakes are baked and slightly cooled, spoon pecan pie topping over each cheesecake.
  16. Chill before serving.

Notes

1. Toast pecans beforehand to enhance flavor.
2. Do not overmix cheesecake batter to avoid cracks.
3. Allow cheesecakes to cool and chill fully for best texture and flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/mini-pecan-pie-cheesecakes/