Description
Delectable mini pecan pie cheesecakes blend Southern charm with creamy indulgence. Nutty, caramelized pecans crown silky cheesecake layers, offering you a perfect holiday dessert experience.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1/2 cup (120 milliliters) heavy cream
Pie Crust Base:
- 1 cup (240 milliliters) graham cracker crumbs
- 2 tablespoons (30 grams) sugar
- 1/4 cup (60 milliliters) melted butter
Topping and Flavoring:
- 1/2 cup (120 milliliters) pecans, chopped
- 1/3 cup (80 milliliters) corn syrup
- 1/4 cup (60 milliliters) brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Craft a buttery foundation by blending graham cracker crumbs, sugar, and melted butter. Gently press the mixture into cupcake liners placed in a muffin tin. Bake at 350F (175C) for 5 minutes to set the crust, then allow to cool completely.
- Whip cream cheese and sugar until silky smooth, creating a luxurious base. Incorporate egg and vanilla extract, mixing thoroughly until the cheesecake batter achieves a uniform consistency. Carefully distribute the mixture over the cooled crust, filling each liner approximately two-thirds full.
- Bake the cheesecake-filled liners for 15 minutes, ensuring a delicate, creamy texture. Remove from oven and let cool to room temperature.
- Construct the decadent pecan topping by combining brown sugar, butter, heavy cream, and vanilla in a saucepan. Simmer gently, stirring until the sugar dissolves and the mixture thickens slightly. Fold in chopped pecans, creating a rich, glossy coating.
- Generously spoon the pecan mixture atop each cooled cheesecake, ensuring even distribution. Refrigerate for a minimum of 2 hours to allow flavors to meld and set. Serve chilled for maximum enjoyment.
Notes
- Choose high-quality cream cheese for a smooth, creamy texture that melts in your mouth and ensures a luxurious cheesecake base.
- Toast pecans briefly before chopping to enhance their rich, nutty flavor and add depth to the topping’s overall taste profile.
- Use room temperature ingredients like cream cheese and egg to prevent lumps and create a silky, uniform cheesecake filling that blends seamlessly.
- Line muffin tin with parchment liners for easier removal and a cleaner presentation of these delicate mini desserts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg