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Mini Pecan Pie Cheesecakes

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Warm, gooey pecan topping meets silky cream cheese in these Mini Pecan Pie Cheesecakes, a dessert perfect for gatherings or special treats.

Ingredients

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  • 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 prepare mini cheesecake tins.
  2. Mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until it resembles wet sand.
  3. Press a spoonful into the bottoms of the mini tins, forming a compact layer.
  4. Beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and lump-free.
  5. Add the eggs one at a time, mixing on low speed until just blended.
  6. Combine the chopped pecans, corn syrup, brown sugar, and ground cinnamon in a bowl.
  7. Pour the cheesecake mixture over the prepared crusts, filling each tin most of the way.
  8. Spoon the pecan mixture on top of each filled cheesecake.
  9. Bake for 20 to 25 minutes, until edges are set and centers jiggle slightly.
  10. Cool the mini cheesecakes in the tins for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

Notes

Soften cream cheese to room temperature for a lump-free filling. Store in an airtight container for up to 4 days.

Nutrition

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