Mini Pecan Pie Cheesecakes Recipe
These mini pecan pie cheesecakes combine a smooth, tangy cheesecake filling with a sweet, nutty pecan topping. With a crunchy crust and gooey pecan pie layer, they make the ultimate indulgent dessert. Ideal for fall celebrations or as a delicious Thanksgiving treat!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Graham cracker crumbs
- Butter (melted)
- Cream cheese (softened)
- Sugar
- Vanilla extract
- Eggs
- Brown sugar
- Corn syrup
- Pecans (chopped)
Instructions
- Preheat the oven and line a muffin tin with liners.
- Mix graham cracker crumbs and butter, press into the muffin liners to form the crust.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
- Pour the cheesecake mixture over the crusts. Bake until set.
- Make the pecan pie topping by mixing brown sugar, corn syrup, and pecans.
- Spoon pecan topping over the cheesecakes and bake again briefly.
- Let cool completely, then chill before serving.
Notes
- Store these mini cheesecakes in the fridge for up to 4 days.
- They can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 140 mg
Find it online: https://simplerecipee.com/mini-pecan-pie-cheesecakes-recipe/