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Mini Pecan Pie Cheesecakes

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Warm, nutty, and perfectly portioned, these Mini Pecan Pie Cheesecakes combine the silky tang of classic cheesecake with the crunchy, caramelized charm of pecan pie topping.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup chopped pecans
  • 1/2 cup corn syrup
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 325°F (163°C) and lightly grease mini cheesecake tins.
  2. Make the crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter.
  3. Press an even layer into the bottoms of the mini tins.
  4. Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and 1 tsp vanilla extract until smooth.
  5. Add the eggs: Add the 3 large eggs one at a time, mixing gently after each addition.
  6. Make the pecan topping: In a separate bowl, combine the chopped pecans, corn syrup, brown sugar, and ground cinnamon.
  7. Assemble: Pour the cheesecake mixture over the crust in each tin and spoon a layer of the pecan mixture on top.
  8. Bake: Place on a baking sheet and bake for 20 to 25 minutes.
  9. Cool and chill: Cool the minis in the tins for 10 minutes, then refrigerate for at least 2 hours.

Notes

Serve chilled for the best texture, or let them sit at room temperature for 15 minutes before serving. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: pecan pie, mini cheesecakes, dessert, easy desserts, holiday treats

Find it online: https://recipehappy.com/mini-pecan-pie-cheesecakes/