Indulge in a perfect fusion of flavors with these Mini Pecan Pie Cheesecakes. Combining the rich, buttery essence of pecan pie with the smooth creaminess of cheesecake, these mini treats are ideal for any occasion.
Ingredients:
For the Graham Cracker Base:
1 ½ cups finely crushed graham crackers
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
For the Cheesecake Mixture:
16 oz cream cheese, room temperature
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
2 tablespoons sour cream
2 eggs, gently whisked
For the Pecan Topping:
3 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup heavy cream
1 cup pecans, toasted and finely chopped
Directions:
Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Line a standard 12-cup cupcake pan with paper liners.
Make the Graham Cracker Base: In a bowl, combine the finely crushed graham crackers, light brown sugar, and ground cinnamon. Stir in the melted butter until the mixture is well combined. Press about 2 tablespoons of this mixture into the bottom of each cupcake liner to form a firm base.
Prepare the Cheesecake Mixture: In a large mixing bowl, blend the cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch until smooth and creamy. Gently mix in the whisked eggs until just combined. Spoon the cheesecake mixture over the prepared graham cracker crusts, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly wobbly. Remove from the oven and let the cheesecakes cool in the pan for 1 hour.
Prepare the Pecan Topping: In a small saucepan, melt the butter over medium heat. Add the light brown sugar, ground cinnamon, and salt, stirring until the sugar dissolves. Stir in the heavy cream and let the mixture bubble for 3-5 minutes until it thickens slightly. Remove from heat and stir in the toasted, chopped pecans. Allow the topping to cool for 10 minutes before spooning it over the cooled cheesecakes.
Serving Tips:
Chill Before Serving: For the best texture and flavor, chill the Mini Pecan Pie Cheesecakes in the refrigerator for at least 2 hours after topping them with pecan mixture. This allows the flavors to meld and the cheesecakes to firm up.
Garnish: Before serving, consider adding a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.
Presentation: For a more elegant presentation, remove the cheesecakes from the cupcake liners and place them on a serving platter. Garnish with additional chopped pecans or a light dusting of powdered sugar.
Portion Control: Since these cheesecakes are rich and flavorful, serving them in mini portions is ideal. They are perfect for parties, holidays, or as a sweet treat after a meal.
Storage Tips:
Refrigeration: Store Mini Pecan Pie Cheesecakes in an airtight container in the refrigerator. They will keep for up to 5 days. The cool environment helps maintain their creamy texture and prevents them from drying out.
Freezing: If you need to store them for a longer period, you can freeze the cheesecakes. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Avoid Overlapping: When storing multiple cheesecakes, avoid stacking them to prevent the pecan topping from sticking to the container or other cheesecakes.
Reheating: If you prefer your cheesecakes at room temperature, allow them to sit out for about 15-20 minutes before serving. This helps the flavors become more pronounced and the texture to soften slightly.
Related Recipes:
FAQs:
Can I use a different type of nut for the topping?
Yes, you can substitute pecans with other nuts such as walnuts or almonds. Just make sure to toast and finely chop them before adding them to the topping mixture. The flavor profile will change slightly, but it will still be delicious!
How can I make Mini Pecan Pie Cheesecakes gluten-free?
To make these cheesecakes gluten-free, use gluten-free graham crackers or a gluten-free graham cracker crust alternative for the base. Ensure that all other ingredients, including the pecans and any added sugar, are gluten-free as well.
Can I make these Mini Pecan Pie Cheesecakes ahead of time?
Absolutely! You can prepare the cheesecakes up to 2 days in advance. Store them in an airtight container in the refrigerator. If you plan to freeze them, follow the freezing instructions, and thaw them in the refrigerator before serving.
What should I do if the cheesecakes crack while baking?
Cracking can occur due to overbaking or sudden temperature changes. To avoid cracks, ensure you bake the cheesecakes until the centers are just set and slightly wobbly. Additionally, bake them in a water bath to maintain even moisture. If cracks do occur, you can cover them with the pecan topping for a delicious and visually appealing fix.
Conclusion:
Enjoy these Mini Pecan Pie Cheesecakes as a perfect end to any meal or a delightful addition to your next gathering. Their bite-sized form makes them a crowd-pleaser, offering the best of both pecan pie and cheesecake in every bite!
📖 Recipe:
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Mini Pecan Pie Cheesecakes
- Total Time: 1 hour 45 minutes (includes cooling time)
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Indulge in Mini Pecan Pie Cheesecakes, a delightful fusion of creamy cheesecake and rich pecan pie flavors in a bite-sized treat. Perfect for any gathering, these mini cheesecakes feature a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a sweet, nutty pecan topping. Easy to prepare and ideal for making ahead, they’re sure to be a hit at your next event!
Ingredients
For the Graham Cracker Base:
1 ½ cups finely crushed graham crackers
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
For the Cheesecake Mixture:
16 oz cream cheese, room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
2 tablespoons sour cream
2 eggs, gently whisked
For the Pecan Topping:
3 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup heavy cream
1 cup pecans, toasted and finely chopped
Instructions
- Prepare Oven and Pan:
- Preheat your oven to 325°F (163°C). Line a standard 12-cup cupcake pan with paper liners.
- Make the Graham Cracker Base:
- Mix graham crackers, light brown sugar, and ground cinnamon in a bowl. Stir in melted butter. Press about 2 tablespoons of the mixture into the bottom of each liner.
- Prepare the Cheesecake Mixture:
- Blend cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch until smooth. Gently mix in whisked eggs. Spoon the mixture over the graham cracker bases, filling each cup about 3/4 full.
- Bake:
- Bake for 20-25 minutes until centers are set but slightly wobbly. Cool in the pan for 1 hour.
- Prepare the Pecan Topping:
- Melt butter in a saucepan, add brown sugar, cinnamon, and salt. Stir until sugar dissolves, then add heavy cream and cook until slightly thickened. Stir in toasted pecans and cool for 10 minutes. Spoon over cooled cheesecakes.
Notes
Ensure cream cheese is at room temperature to avoid lumps.
Add the pecan topping just before serving for the best texture.
You can freeze cheesecakes for up to 3 months; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 413 per mini cheesecake
