Description
Delightful mini cheesecakes that combine the rich flavors of cheesecake with sweet pecan pie topping, perfect for parties and sweet cravings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 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
- Whipped cream (optional garnish)
- Whole pecans (optional garnish)
- Caramel drizzle (optional garnish)
Instructions
- Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners or silicone cups and lightly grease if needed.
- Combine graham cracker crumbs and 1/4 cup of sugar in a medium bowl, then mix in 1/2 cup of melted butter until it resembles wet sand.
- Spoon the crust mixture into the muffin cups and press firmly. Bake for 5 to 7 minutes until set, then remove and let cool.
- In a mixing bowl, beat softened cream cheese until smooth. Blend in 1/2 cup sugar until combined.
- Add eggs one at a time mixing on low speed, then add vanilla extract and sour cream until creamy.
- Spoon cheesecake filling into muffin cups, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake for 18 to 20 minutes until edges are set and centers slightly jiggle, then cool in pan for 10 minutes.
- Melt 1/2 cup butter in a small saucepan. Stir in brown sugar and corn syrup, then beat in eggs and vanilla until smooth. Fold in chopped pecans.
- Spoon pecan topping over each baked cheesecake, spreading to cover.
- Return to oven and bake for an additional 7 to 10 minutes until topping is set and slightly bubbling.
- Cool on a wire rack for 20 to 30 minutes, then refrigerate for at least 2 hours before serving.
- Before serving, garnish with whipped cream, a whole pecan, and caramel drizzle.
Notes
Serve chilled for best flavor. Store tightly covered in refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg