Mini Pecan Pie Cheesecakes Recipe
These Mini Pecan Pie Cheesecakes combine the rich creaminess of cheesecake with the sweet, nutty flavor of pecan pie. The buttery graham cracker crust pairs perfectly with the velvety cheesecake filling, topped with a decadent pecan caramel sauce. A delightful dessert for any occasion, especially during the holiday season.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Vanilla extract
- Eggs
- Brown sugar
- Corn syrup
- Pecan halves
Instructions
- Preheat oven and prepare a muffin tin with liners.
- Mix graham cracker crumbs with melted butter and press into the bottom of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
- Spoon the cheesecake mixture over the crusts.
- In a saucepan, combine brown sugar, corn syrup, and butter to create the pecan topping. Stir in pecans.
- Spoon the pecan mixture over the cheesecake layer.
- Bake for 25-30 minutes and let cool before serving.
Notes
- Make sure to allow the cheesecakes to cool completely before serving to allow the layers to set properly.
- You can make these in advance and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
Find it online: https://cookingwithtina.com/mini-pecan-pie-cheesecakes-recipe/