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Mini Pecan Pie Cheesecakes
Alyssa

Mini Pecan Pie Cheesecakes

Indulge in these mini pecan pie cheesecakes! A delightful blend of creamy cheesecake and rich pecan pie flavors, perfect for any occasion.
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Ingredients Method

Ingredients
  

Graham Cracker Base:
  • 1½ cups crushed graham crackers - This forms the crunchy base of our cheesecakes adding texture and flavor.
  • 2 tbsp brown sugar - This adds a hint of sweetness and enhances the caramel notes of the crust.
  • 1 tsp cinnamon - A warm spice that elevates the flavor profile of the crust.
  • ⅓ cup melted butter - This binds the crust together providing richness.
Cheesecake Mixture:
  • 16 oz cream cheese - The main ingredient offering a rich and creamy texture.
  • ½ cup sugar - Sweetens the cheesecake balancing the flavors.
  • 1 tsp vanilla - Adds aromatic sweetness to the filling.
  • 2 tbsp cornstarch - Helps to stabilize the cheesecake and gives it structure.
  • 2 tbsp sour cream - Adds tanginess and richness to the filling.
  • 2 whisked eggs - Provides the necessary structure and creaminess.
Pecan Topping:
  • 3 tbsp butter - Used to create a rich buttery topping.
  • ½ cup brown sugar - Adds sweetness and a hint of caramel flavor.
  • ½ tsp cinnamon - Complements the pecans and adds warmth.
  • ¼ tsp salt - Enhances the sweetness and balances the flavors.
  • ¼ cup heavy cream - Creates a creamy texture for the topping.
  • 1 cup toasted pecans - Provides the classic pecan flavor and crunch.

Method
 

  1. Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners. This will prepare your pan for easy removal of the cheesecakes.
  2. Prepare the graham cracker base: In a bowl, mix together 1½ cups crushed graham crackers, 2 tbsp brown sugar, 1 tsp cinnamon, and ⅓ cup melted butter. Stir until well combined. Press the mixture evenly into the bottom of each cupcake liner to form the crust.
  3. Blend the cheesecake mixture: In a large mixing bowl, combine 16 oz cream cheese and ½ cup sugar. Beat until smooth, about 2 minutes. Add 1 tsp vanilla, 2 tbsp cornstarch, 2 tbsp sour cream, and 2 whisked eggs. Mix until thoroughly blended and creamy. Ensure there are no lumps, as a smooth filling is key.
  4. Spoon the cheesecake mixture over the graham cracker crusts, filling each liner about ¾ full. This allows room for the cheesecakes to expand slightly during baking.
  5. Bake for 20-25 minutes or until the edges are set but the centers remain slightly wobbly. Be careful not to overbake, as this can lead to cracks in your cheesecakes.
  6. Prepare the pecan topping: In a saucepan over medium heat, melt 3 tbsp butter. Once melted, stir in ½ cup brown sugar and let it bubble for about 2 minutes. Mix in ½ tsp cinnamon, ¼ tsp salt, and ¼ cup heavy cream, stirring until well combined.
  7. Stir in 1 cup toasted pecans and remove from heat. Allow the topping to cool slightly while the cheesecakes finish baking.
  8. Assemble the mini cheesecakes: Once the cheesecakes have cooled for about 10 minutes, generously spoon the pecan mixture over each cheesecake. Let them cool to room temperature before transferring to the refrigerator for at least 1 hour to set.