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Mini Pecan Pie Cheesecakes

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Warm, bite-sized desserts combining creamy cheesecake and crunchy pecan pie topping, perfect for holiday parties.

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 lightly grease mini cheesecake tins.
  2. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until it resembles wet sand. Press into the bottom of each mini tin.
  3. Beat the softened cream cheese until smooth, add 1 cup granulated sugar and 1 tsp vanilla extract, and mix until creamy.
  4. Add the 3 large eggs one at a time, mixing gently after each addition.
  5. Combine chopped pecans, 1/2 cup corn syrup, 1/4 cup brown sugar, and 1 tsp ground cinnamon in a separate bowl.
  6. Pour the cheesecake mixture over the crust in each tin, filling about 2/3 full. Spoon the pecan mixture on top.
  7. Bake for 20 to 25 minutes, until edges are set but centers jiggle slightly.
  8. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely and refrigerate for at least 2 hours before serving.

Notes

Make sure the cream cheese is fully softened to avoid lumps. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition

Keywords: mini cheesecakes, pecan pie, bite-sized desserts, holiday treats

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