Description
Creamy mini pecan pie cheesecakes blend Southern comfort with New York elegance, offering rich layers of nutty caramel and silky cream cheese. Dessert enthusiasts will discover a perfect balance of textures that elevate classic pie flavors into an irresistible bite-sized indulgence.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup (5 1/3 tablespoons) melted unsalted butter
Filling Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs, lightly beaten
- 2 tablespoons cornstarch
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
Pecan Topping Ingredients:
- 1 cup toasted pecans, chopped
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C) and arrange paper liners in a 12-cup muffin tin.
- Combine graham cracker crumbs, brown sugar, and cinnamon in a mixing bowl. Drizzle melted butter over the dry ingredients and mix until the texture becomes uniformly moistened.
- Distribute 2 tablespoons of the graham cracker mixture into each muffin liner, firmly pressing down to create a compact base.
- In a separate bowl, whip cream cheese, granulated sugar, vanilla, sour cream, and cornstarch until achieving a silky smooth consistency.
- Gently fold eggs into the cream cheese mixture, stirring minimally to prevent over-mixing.
- Carefully fill each muffin liner approximately 3/4 full with the cheesecake batter.
- Bake for 20-25 minutes, watching for centers to set with a slight wobble when gently shaken.
- Allow cheesecakes to cool inside the pan for one hour at room temperature.
- Create the pecan topping by melting butter in a saucepan over medium heat. Incorporate brown sugar, cinnamon, and salt, stirring until the mixture begins to bubble and caramelize.
- Mix in heavy cream and chopped pecans, then remove from heat and let the topping cool for 10 minutes.
- Generously spoon the cooled pecan mixture over each chilled cheesecake.
- Refrigerate until serving time to maintain optimal texture and flavor.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling that blends perfectly.
- Avoid overmixing eggs to prevent air bubbles and cracking during baking, which can create an uneven surface.
- Line muffin tin with parchment paper for easier removal and a cleaner presentation of individual cheesecakes.
- Create gluten-free version by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for the crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 298 kcal
- Sugar: 14 g
- Sodium: 119 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg