Mini Pecan Pie Cheesecakes
Dive into these Mini Pecan Pie Cheesecakes combining rich cheesecake and nutty pecan toppings on a spicy graham cracker base. A perfect bite-sized delight for your holiday spread.
Ingredients
- For the Graham Cracker Base:
- 1 ½ cups of finely crushed graham crackers
- 2 Tablespoons of light brown sugar
- 1 teaspoon of ground cinnamon
- 1/3 cup of unsalted butter (in a melted state and slightly cooled)
- For the Cheesecake Mixture:
- 16 oz. of cream cheese (brought to room temperature)
- ½ cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 2 Tablespoons of cornstarch
- 2 Tablespoons of sour cream
- 2 eggs (gently whisked)
- For the Pecan Topping:
- 3 Tablespoons of unsalted butter
- ½ cup of light brown sugar
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of salt
- ¼ cup of heavy cream
- 1 cup of pecans (toasted and finely chopped)
Directions
- 1
Begin by preheating the oven to 325°F (163°C). Arrange a standard 12-cup cupcake pan with appropriate paper liners.
- 2
In a mixing bowl, amalgamate the crushed graham crackers, light brown sugar, and ground cinnamon. Subsequently, introduce the melted butter and ensure even moistening of the crumbs through thorough mixing. Deposit approximately 2 Tablespoons of the resultant mixture into each paper liner, pressing it to form a uniform layer.
- 3
In another mixing vessel, combine the softened cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch. Ensure even blending without overmixing. Incorporate the lightly beaten eggs into this mixture. Distribute the resultant creamy mixture over the previously prepared crusts in the cupcake pan.
- 4
Insert the cupcake pan into the preheated oven and allow for a baking duration of 20-25 minutes. The ideal endpoint is achieved when the center of each cheesecake is primarily set with a slight wobble. Upon completion, remove the pan and let the cheesecakes cool for an hour.
- 5
Utilize a saucepan to melt the butter and integrate the brown sugar. Maintain medium heat and allow the mixture to bubble for a span of 3-5 minutes. Sequentially add the ground cinnamon, heavy cream, and the toasted and chopped pecans. Allow this mixture to cool for about 10 minutes before evenly distributing it atop the cooled cheesecakes.