Description
Irresistible mini pecan pie cheesecakes blend Southern charm with creamy indulgence. Nutty caramel layers and silky cream cheese create a dessert you cannot resist.
Ingredients
Scale
- 16 oz cream cheese (room temperature)
- 2 eggs (gently whisked)
- 1 cup pecans (toasted and finely chopped)
- 1 1/2 cups graham crackers (finely crushed)
- 1/3 cup unsalted butter (melted and slightly cooled)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 2 tbsps cornstarch
- 2 tbsps sour cream
- 3 tbsps unsalted butter
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsps light brown sugar
Instructions
- Preheat the oven to 325°F and line a 12-cup cupcake pan with paper liners.
- Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until fully combined. Press about 2 tablespoons of this mixture into each liner, creating a compact base.
- In a separate bowl, blend cream cheese, sugar, vanilla, sour cream, and cornstarch until smooth. Gently fold in beaten eggs without overmixing. Pour the creamy mixture evenly over the prepared crusts.
- Bake for 20-25 minutes until centers are almost set with a slight jiggle. The edges should appear slightly firm. Remove from oven and allow to cool at room temperature for one hour.
- Create the pecan topping by melting butter in a saucepan. Add brown sugar and simmer on medium heat for 3-5 minutes until bubbling. Stir in cinnamon, heavy cream, and chopped pecans. Let the mixture cool for 10 minutes.
- Once cheesecakes are completely cooled, generously spoon the pecan topping over each individual mini cheesecake. Chill for at least 30 minutes before serving to allow topping to set.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture in your cheesecake filling.
- Gently tap the cupcake pan on the counter after filling to release any air bubbles, creating a more uniform and crack-free surface.
- For a gluten-free version, swap graham crackers with gluten-free cookie crumbs or almond flour to maintain the delicious crust.
- To prevent overbaking, watch for the slight wobble in the center of the cheesecakes, which indicates they’re perfectly cooked and will set as they cool.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 284 kcal
- Sugar: 15 g
- Sodium: 88 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 56 mg