Mini Pecan Pie Cheesecakes (Print Version)
Bite-sized cheesecakes with rich filling, crisp graham crust, and a crunchy, caramelized pecan topping.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream
→ Pecan Pie Topping
09 -
1/2 cup unsalted butter, melted
10 -
1/2 cup brown sugar, packed
11 -
1/4 cup light corn syrup
12 -
1 teaspoon vanilla extract
13 -
2 large eggs
14 -
1 1/2 cups pecans, chopped
→ Optional Garnish
15 -
Whipped cream
16 -
Whole pecans
17 -
Caramel drizzle
# Steps:
01 -
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners or silicone cups and lightly grease if using liners.
02 -
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.
03 -
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.
04 -
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.
05 -
Spoon the cheesecake filling into prepared muffin cups, filling each about 3/4 full. Smooth the surfaces with a spatula.
06 -
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.
07 -
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.
08 -
Spoon the pecan topping evenly over each baked cheesecake. Spread gently to cover surfaces.
09 -
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.
10 -
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.
11 -
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:
01 -
Use room temperature eggs and cream cheese to ensure a smooth, lump-free filling.
02 -
Avoid overmixing the batter after adding eggs to prevent cracks in the finished product.
03 -
Let cheesecakes chill thoroughly before serving for best texture.