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Mini Pecan Pie Cheesecakes

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Warm, buttery, and perfectly bite-sized, these Mini Pecan Pie Cheesecakes combine creamy cheesecake with a crunchy pecan 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 grease mini cheesecake tins.
  2. Mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until it resembles coarse sand.
  3. Press an even layer into the bottom of each mini tin to form the crust.
  4. Beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
  5. Add the eggs one at a time, mixing on low speed until incorporated.
  6. Combine the chopped pecans, corn syrup, packed brown sugar, and ground cinnamon in a bowl.
  7. Spoon the cheesecake mixture over the crusts, leaving room for the pecan topping.
  8. Gently spoon the pecan topping over each cheesecake.
  9. Bake for 20 to 25 minutes, until the edges are set and the centers are slightly jiggly.
  10. Cool in the tins for 10 minutes, then refrigerate until fully set, at least 2 hours.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the filling. Store chilled cheesecakes in an airtight container for up to 4 days.

Nutrition

Keywords: mini cheesecakes, pecan pie, dessert, holiday recipes, bite-sized desserts

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