Description
Delightful bite-sized treats combining cheesecake and pecan pie, perfect for gatherings and celebrations.
Ingredients
- 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
- Optional: Whipped cream, Whole pecans, Caramel drizzle
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners or silicone cups and lightly grease if using liners.
- Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Add melted butter and stir until the mixture resembles wet sand.
- 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.
- 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.
- Spoon the cheesecake filling into prepared muffin cups, filling each about 3/4 full. Smooth the surfaces with a spatula.
- 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.
- Melt 1/2 cup unsalted butter. Stir in brown sugar and corn syrup until blended. Beat in eggs and vanilla extract until smooth. Fold in chopped pecans.
- Spoon the pecan topping evenly over each baked cheesecake. Spread gently to cover surfaces.
- Return muffin tin to oven and bake for an additional 7 to 10 minutes, or until the topping is set and slightly bubbling.
- Cool on a wire rack for 20 to 30 minutes, then chill in the refrigerator for at least 2 hours before serving.
- Garnish each mini cheesecake with whipped cream, a whole pecan, and caramel drizzle before serving.
Notes
These cheesecakes can be served directly from the refrigerator. They can be stored in an airtight container for 4 to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American