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