Description
Delightful mini desserts combining creamy cheesecake with the nutty sweetness of pecans, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 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
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 cup toasted pecans, chopped
Instructions
- Preheat your oven to 325°F (163°C) and line a 12-cup cupcake pan with paper liners.
- Mix together graham cracker crumbs, light brown sugar, and cinnamon in a bowl. Add melted butter until moistened, then press about 2 tablespoons into each liner.
- Cream together cream cheese, sugar, vanilla extract, sour cream, and cornstarch until combined. Mix in beaten eggs carefully and pour filling over crusts.
- Bake for 20-25 minutes or until set. Cool in the pan for 1 hour, then remove.
- For the topping, melt butter and brown sugar in a saucepan over medium heat. Stir in cinnamon, heavy cream, and pecans, cooking until combined. Cool for 10 minutes.
- Spoon the pecan topping over the cooled cheesecakes and serve.
Notes
Serve directly from the cupcake liners. Great with whipped cream or caramel drizzle! Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, pecan pie, mini desserts, party desserts, easy desserts