Mini Pecan Pie Cheesecakes Recipe
Mini pecan pie cheesecakes are a delightful fusion of rich, creamy cheesecake and the sweet, nutty flavors of pecan pie. This bite-sized dessert is perfect for holidays or special gatherings. With a buttery graham cracker crust and a decadent pecan topping, they make for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter (melted)
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Eggs
- Brown sugar
- Corn syrup
- Chopped pecans
- Heavy cream
Instructions
- Preheat oven and prepare muffin tin with liners.
- Mix graham cracker crumbs with melted butter, press into muffin liners to form crust.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs and mix until incorporated.
- Pour cheesecake mixture over crusts, bake until set.
- While baking, prepare pecan topping by combining brown sugar, corn syrup, cream, and pecans.
- Spoon pecan mixture over the baked cheesecakes and bake briefly until topping is set.
- Let cool and refrigerate before serving.
Notes
- Use room temperature cream cheese for a smooth cheesecake texture.
- Chopped pecans can be toasted for extra flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
Find it online: https://emiliarecipes.com/mini-pecan-pie-cheesecakes-recipe/