Print

Mini Pecan Pie Cheesecakes

Print Recipe

These Mini Pecan Pie Cheesecakes combine the buttery notes of pecan pie with the silky tang of classic cheesecake in an elegant, bite-sized dessert.

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 prepare mini cheesecake tins or a mini muffin tin with paper liners or nonstick spray.
  2. Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press into the bottoms of the tins.
  3. Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
  4. Add the eggs one at a time, mixing gently after each addition.
  5. Combine the chopped pecans, corn syrup, brown sugar, and cinnamon until the nuts are coated.
  6. Pour the cheesecake mixture over the crusts and top with the pecan mixture.
  7. Bake for 20 to 25 minutes until the edges are set. The centers should jiggle slightly.
  8. Cool in the tins for 10 minutes, then chill for at least 2 hours before serving.

Notes

For better texture, use room temperature cream cheese and eggs. Store in the refrigerator for up to 4 days.

Nutrition

Keywords: mini pecan pie cheesecakes, pecan desserts, cheesecake recipes

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