Description
Creamy mini pecan pie cheesecakes blend Southern charm with rich dessert elegance. Nutty pecans and silky cream cheese create a delightful miniature treat perfect for holiday gatherings and sweet indulgences.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1/2 cup pecans, chopped
Crust Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Sweeteners and Flavorings:
- 1/3 cup brown sugar
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the oven at 325F (163C) and arrange cupcake liners in a 12-cup muffin tin.
- Combine graham cracker crumbs, sugar, and melted butter until uniformly blended. Firmly press the mixture into the base of each liner. Bake for 5 minutes, then allow to cool completely.
- Using an electric mixer, whip cream cheese and sugar until silky smooth. Incorporate eggs individually, then gently fold in vanilla and sour cream, mixing until just incorporated.
- Distribute cheesecake batter evenly across cooled crusts. Bake for 18-20 minutes until centers are slightly firm and edges appear set. Remove from oven and let cool to room temperature.
- Create pecan topping by heating brown sugar, corn syrup, butter, vanilla extract, and salt in a saucepan over medium heat. Stir continuously until sugar dissolves and mixture becomes glossy.
- Fold chopped pecans into the warm syrup mixture, ensuring even distribution of nuts throughout the caramel-like sauce.
- Carefully spoon pecan mixture atop each cheesecake, gently pressing to create a uniform layer that covers the entire surface.
- Chill mini cheesecakes in refrigerator for minimum 2 hours to allow flavors to meld and texture to set properly before serving.
Notes
- Swap graham cracker crumbs with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Use low-fat cream cheese and Greek yogurt instead of sour cream to reduce overall calorie content while maintaining creamy texture.
- Prevent cheesecake cracks by avoiding overmixing batter and baking in a water bath for gentle, even heat distribution.
- Toast pecans briefly before adding to topping for enhanced nutty flavor and deeper, more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg