Mini Pecan Pie Cheesecakes
Mini Pecan Pie Cheesecakes combine a graham cracker crust, creamy cheesecake filling, and a sticky pecan pie topping baked into individual portions perfect for sharing.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Filling
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Pecan Pie Topping
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cups pecans chopped
Optional Garnish
- Whipped cream
- Whole pecans
- Caramel drizzle
Instructions
- Preheat the oven to 325°F and line a 12 cup muffin tin with liners, lightly greasing if using paper.
- Mix graham cracker crumbs with sugar and melted butter, press firmly into liners, and bake for 5 to 7 minutes until set.
- Beat cream cheese until smooth, mix in sugar, then add eggs one at a time, followed by vanilla and sour cream.
- Fill crusts about three quarters full and bake for 18 to 20 minutes until edges are set and centers jiggle slightly.
- Melt butter and whisk with brown sugar, corn syrup, eggs, and vanilla, then fold in chopped pecans.
- Spoon topping over cheesecakes and bake again for 7 to 10 minutes until bubbly and set.
- Cool briefly, then chill for at least 2 hours before garnishing and serving.