Indulge in these Mini Pecan Pie Cheesecakes, where creamy cheesecake meets a crunchy, nutty pecan topping, all resting on a spiced graham cracker crust. These bite-sized treats are the perfect addition to your holiday spread.
INGREDIENTS
For the Graham Cracker Base:
- 1 ½ cups finely crushed graham crackers
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted and slightly cooled
For the Cheesecake Mixture:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons sour cream
- 2 eggs, lightly whisked
For the Pecan Topping:
- 3 tablespoons unsalted butter
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup heavy cream
- 1 cup toasted pecans, finely chopped
INSTRUCTIONS
- Prepare the Oven and Pan: Preheat the oven to 325°F (163°C) and line a 12-cup cupcake pan with paper liners.
- Make the Graham Cracker Base: In a mixing bowl, combine the crushed graham crackers, brown sugar, and cinnamon. Add the melted butter and mix well until the crumbs are evenly coated. Spoon about 2 tablespoons of the mixture into each paper liner, pressing it down to form an even crust.
- Prepare the Cheesecake Mixture: In a separate bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch until smooth. Gently whisk in the eggs until fully incorporated. Pour the cheesecake mixture over the graham cracker crusts in the cupcake pan.
- Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes, or until the centers are mostly set with a slight wobble. Remove from the oven and let the cheesecakes cool for 1 hour.
- Make the Pecan Topping: In a saucepan, melt the butter over medium heat and stir in the brown sugar. Bring the mixture to a gentle boil and cook for 3-5 minutes. Add the ground cinnamon, salt, and heavy cream, stirring to combine. Stir in the toasted and chopped pecans, then let the mixture cool for about 10 minutes.
- Top the Cheesecakes: Once the pecan topping has cooled slightly, spoon it evenly over the cooled cheesecakes. Let the cheesecakes cool completely before serving.
