Description
Creamy mini pecan pie cheesecakes blend Southern charm with indulgent dessert magic. Rich cream cheese and caramelized pecans create a delightful fusion you’ll savor until the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (60 grams) chopped pecans
- 1 cup (120 grams) graham cracker crumbs
- 1 large egg
Sweeteners:
- 1/3 cup (67 grams) sugar
- 1/4 cup (55 grams) brown sugar
Binding and Flavor Ingredients:
- 4 tablespoons (56 grams) butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoons sugar
Instructions
- Heat oven to 325F (165C) and position rack in the center. Insert paper liners into a standard muffin tin.
- Mix graham cracker crumbs, sugar, and melted butter into a cohesive sandy texture. Firmly press the mixture into the bottom of each liner, creating a compact base.
- Using an electric mixer, whip cream cheese and sugar until silky and lump-free. Incorporate egg and vanilla, blending until the mixture is uniform and smooth.
- Carefully distribute cheesecake batter evenly across prepared crusts, filling each liner approximately two-thirds full.
- Bake for 18-20 minutes, watching for a slight jiggle in the center and set edges, indicating perfect doneness.
- While cheesecakes bake, prepare pecan topping by combining pecans, brown sugar, melted butter, cream, and vanilla in a small saucepan.
- Simmer pecan mixture over low heat, stirring continuously until it becomes glossy and slightly thickened, approximately 3-4 minutes.
- Once cheesecakes are baked, remove from oven and allow to cool for 5 minutes at room temperature.
- Drizzle warm pecan mixture generously over each mini cheesecake, ensuring even coverage.
- Refrigerate for at least 1 hour to set and chill completely before serving.
Notes
- Gently tap the muffin tin on the counter to release air bubbles before baking, ensuring a smooth, crack-free cheesecake surface.
- Prepare these mini cheesecakes up to 2 days in advance, storing them covered in the refrigerator to maintain their fresh texture and flavor.
- Swap graham cracker crust with gluten-free cookies or almond flour for a gluten-free version, and use dairy-free cream cheese for a vegan alternative.
- Allow pecan topping to cool slightly before spooning over cheesecakes to prevent sinking and maintain a beautiful layered appearance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 226 kcal
- Sugar: 15 g
- Sodium: 56 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 39 mg