Mini Pecan Pie Cheesecakes

Mini Pecan Pie Cheesecakes

Mini Pecan Pie Cheesecakes are a delightful treat that combines the rich flavors of traditional pecan pie with the creamy goodness of cheesecake. Perfect for parties, holidays, or a cozy night in, these individual desserts are sure to please everyone. With their sweet and nutty topping and a buttery crust, each bite is a little piece of heaven.

Why Make This Recipe

These Mini Pecan Pie Cheesecakes are not only tasty but also easy to prepare. They are great for those who love pecan pie but want a smaller, more manageable portion. Additionally, they are perfect for gatherings, as they can be made ahead of time and served effortlessly. The combination of cheesecake and pecans also ensures you get the best of both worlds!

How to Make Mini Pecan Pie Cheesecakes

Ingredients:

• 1 1⁄2 cups graham cracker crumbs (crushed)
• 2 tablespoons light brown sugar
• 1 teaspoon cinnamon
• 1⁄3 cup unsalted butter, melted and slightly cooled
• 16 oz cream cheese, softened
• 1⁄2 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons cornstarch
• 2 tablespoons sour cream
• 2 eggs, slightly beaten
• 3 tablespoons unsalted butter
• 1⁄2 cup light brown sugar
• 1⁄2 teaspoon cinnamon (or more to taste)
• 1⁄4 teaspoon salt
• 1⁄4 cup heavy cream
• 1 cup toasted pecans, chopped

Directions:

1. Preheat the oven to 325°F (165°C). Line a standard 12-cup cupcake pan with paper liners.
2. In a bowl, stir together the crushed graham crackers, light brown sugar, and cinnamon. Add the melted butter and mix well. Press this mixture into the bottom of each liner to form your crust.
3. In a large bowl, mix the softened cream cheese, sugar, vanilla, sour cream, and cornstarch until smooth.
4. Add the beaten eggs and mix until just combined.
5. Divide the filling over the crusts in the cupcake pan and bake for 20-25 minutes until set.
6. In a saucepan, melt the butter and brown sugar together. Stir in cinnamon, salt, heavy cream, and chopped pecans. Let the mixture cool for about 10 minutes.
7. Once the cheesecakes are baked and slightly cooled, top each cheesecake with the pecan mixture. Allow them to cool completely before serving.

How to Serve Mini Pecan Pie Cheesecakes

Serve the Mini Pecan Pie Cheesecakes chilled or at room temperature. They make a wonderful dessert on their own or can be enhanced with whipped cream on top. Pair them with a cup of coffee or tea for a lovely treat.

How to Store Mini Pecan Pie Cheesecakes

To store, simply cover the cheesecakes with plastic wrap and place them in the refrigerator. They can last for up to a week. For longer storage, you can freeze them. Just make sure to wrap them tightly and store them in an airtight container.

Tips to Make Mini Pecan Pie Cheesecakes

• Make sure the cream cheese is softened to room temperature for a smooth filling.
• Feel free to adjust the amount of cinnamon to your taste.
• For a richer flavor, consider using dark brown sugar in the pecan topping.
• Don’t skip toasting the pecans; it enhances their flavor.

Variation

You can add chocolate chips to the cheesecake filling for a chocolate twist. You can also swap out the pecans for walnuts or almonds for a different nut flavor.

FAQs

1. Can I make these cheesecakes in advance?
Yes! These Mini Pecan Pie Cheesecakes can be made a day or two in advance. Just store them in the fridge until you’re ready to serve.

2. Can I use a store-bought crust?
Absolutely! You can use a pre-made crust if you’re short on time, but homemade crust adds a delicious touch.

3. How can I make these gluten-free?
Use gluten-free graham crackers for the crust, and make sure your other ingredients, especially the cream cheese, are labeled gluten-free.

Enjoy these Mini Pecan Pie Cheesecakes as a delightful dessert that everyone will love!

Mini Pecan Pie Cheesecakes

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• Author: olivia
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful individual desserts combining the rich flavors of pecan pie with creamy cheesecake, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs (crushed)
• 2 tablespoons light brown sugar
• 1 teaspoon cinnamon
• 1/3 cup unsalted butter, melted and slightly cooled
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons cornstarch
• 2 tablespoons sour cream
• 2 eggs, slightly beaten
• 3 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon (or more to taste)
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 cup toasted pecans, chopped

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Instructions

1. Preheat the oven to 325°F (165°C). Line a standard 12-cup cupcake pan with paper liners.
2. In a bowl, stir together the crushed graham crackers, light brown sugar, and cinnamon. Add the melted butter and mix well. Press this mixture into the bottom of each liner to form your crust.
3. In a large bowl, mix the softened cream cheese, sugar, vanilla, sour cream, and cornstarch until smooth.
4. Add the beaten eggs and mix until just combined.
5. Divide the filling over the crusts in the cupcake pan and bake for 20-25 minutes until set.
6. In a saucepan, melt the butter and brown sugar together. Stir in cinnamon, salt, heavy cream, and chopped pecans. Let the mixture cool for about 10 minutes.
7. Once the cheesecakes are baked and slightly cooled, top each cheesecake with the pecan mixture. Allow them to cool completely before serving.

Notes

Serve chilled or at room temperature. Can enhance with whipped cream. Store in the refrigerator for up to a week or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cheesecake
• Calories: 250
• Sugar: 18g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: pecan pie cheesecake, mini cheesecakes, dessert recipe, party dessert, American dessert