Mini Pecan Pie cheesecakes are a decadent bite-sized dessert perfect for the holiday season! The nut, caramel and walnut pie filling on top of the rich, creamy cheesecake is so addictive and simply irresistible. These delicious bites are a combo of two favorite desserts: cheesecake and pecan pie. They are actually the mini version of my most popular Thanksgiving and Christmas recipe: Cheesecake and pecan pie.
Ingredients
Graham Cracker Crust:
1 ½ cups of Graham Cracker-crushed
2 tablespoons of light brown sugar
1 teaspoon cinnamon
1/3 cup unsalted butter, melted and slightly chilled
Cheesecake filling:
16 oz. of softened cream cheese
½ cup of sugar
1 teaspoon of vanilla
2 tablespoons of cornstarch
2 tablespoons of sour cream
2 eggs, lightly beaten with a fork
Pecan Topping:
3 tablespoons of unsalted butter
½ cup light brown sugar
½ teaspoon cinnamon (or more to taste)
¼ teaspoon salt
¼ cup of heavy cream
1 cup of chopped roasted nuts
Instructions
Preheat oven to 325 F. Line standard 12-cup muffin tin with paper liners and set aside.
To make the crust:
Stir in crushed graham crackers, light brown sugar and cinnamon. Then add melted butter, stir well with a fork until all crumbs are evenly moistened.
Press about 2 tablespoons of the mixture in an even layer on the bottom of each paper liner and set aside.
To make the filling for the cheesecake
Mix the softened cream cheese, sugar, vanilla, sour cream and corn starch only to combine. Add the beaten eggs and mix them to combine. Do not over-mix the dough. Divide the mixture over the crust.
Bake 20-25 minutes until center is set. Let cool for 1 hour
Remove the cheese cakes from the pan and prepare the topping.
Cover with walnuts:
In a small saucepan, combine the butter and the brown sugar. Cook over medium heat for 3-5 minutes or until very bubbly, then add the cinnamon, whipped cream and chopped nuts. Let cool for 10 minutes, stir and spoon over the cheese cakes.