Mini Pecan Pie Cheesecakes Recipe
Mini pecan pie cheesecakes combine the creamy richness of cheesecake with the sweet, nutty flavors of pecan pie. These bite-sized treats are perfect for holiday gatherings or a dessert any time of the year, featuring a graham cracker crust, creamy cheesecake filling, and a caramelized pecan topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Diet: Vegetarian
Ingredients
- Graham crackers, crushed
- Butter, melted
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Brown sugar
- Pecans, chopped
- Heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix crushed graham crackers with melted butter and press into the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs and vanilla, mixing well.
- Pour the cheesecake mixture over the crusts in the liners.
- In a small saucepan, melt brown sugar with heavy cream. Stir in chopped pecans.
- Spoon the pecan topping onto the cheesecakes.
- Bake for 18-22 minutes until the centers are set. Cool completely before serving.
Notes
Chill the cheesecakes for at least 2 hours before serving for best results. Can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: mini pecan pie cheesecakes, pecan pie cheesecake, mini cheesecake recipe, holiday dessert, bite-sized pecan pie
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 170 gm
Find it online: https://elianarecipes.com/mini-pecan-pie-cheesecakes-recipe/