Description
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
- Preheat oven to 350°F.
- 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.
- Divide about 1 heaping tablespoon of crust per muffin cup; press firmly into an even layer.
- Bake crusts for 5 minutes; remove and cool slightly.
- In a large bowl, beat cream cheese and sour cream until smooth.
- Add 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 tsp salt, and 3 tsp vanilla; beat until combined.
- Mix in egg and egg yolk on low speed until just combined.
- Gently fold in flour and heavy cream until smooth.
- Spoon cheesecake filling over baked crusts.
- Bake cheesecakes in preheated oven for about 20-25 minutes until centers are set.
- While baking, prepare pecan pie topping: melt butter in a small saucepan over low heat.
- Add brown sugar, corn syrup, heavy cream, and salt; whisk until melted and bubbling (about 2 minutes).
- Fold in toasted chopped pecans and vanilla extract.
- Let pecan topping cool, stirring occasionally.
- Once cheesecakes are baked and slightly cooled, spoon pecan pie topping over each cheesecake.
- Chill before serving.
Notes
- Ensure pecans are toasted for better flavor.
- Chill the cheesecakes for at least 2 hours before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg