Description
Delightful mini cheesecakes combining the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 3/4 cup corn syrup
- 1/4 cup brown sugar
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the crushed graham crackers with 1/4 cup of sugar and melted butter in a bowl.
- Press the graham cracker mixture into the bottom of muffin cups or mini cheesecake pans.
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add 1 cup of sugar gradually, mixing thoroughly.
- Incorporate the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract.
- Combine the chopped pecans, corn syrup, brown sugar, and salt in a separate bowl.
- Pour the cream cheese mixture over the crusts in each muffin cup.
- Top each with the pecan mixture and spread evenly.
- Bake for 25-30 minutes until set.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Serve chilled. Can be topped with whipped cream or chocolate sauce for added flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg