Mini Pecan Pie Cheesecakes with Toasted Pecans and Cinnamon Graham Crust
By Emma Collins
Prep
30 min
Cook
30 min
Total
60 min
Servings
12
Choose whole pecans to toast and chop as a topping for mini cheesecakes․ Pecans provide a strong nut flavor to Mini Pecan Pie Cheesecakes․ Mini pies and cheesecakes are popular American holiday desserts that feature a cinnamon graham cracker crust and cheesecake filling topped with pecans․ These mini desserts are great additions to a dessert tray․
Fine crumbs from graham crackers‚ brown sugar‚ cinnamon‚ and melted butter are combined to make a heavy crust for paper cupcake cups․ The crumb mixture is placed in the cupcake cups․ Room-temperature cream cheese is beaten with sugar‚ vanilla‚ sour cream‚ and cornstarch․ Eggs are gently beaten into the cream cheese mixture․ The cream cheese mixture is spooned over the crusts․ A separate topping mixture of brown sugar‚ cinnamon‚ butter‚ heavy cream‚ salt‚ and toasted pecans is made․
Bake at 325°F until the cheesecakes are mostly set and wobbly․ The wobbly texture is the desired texture for these cheesecakes‚ not completely set and dry․ The crust will need 2 tablespoons of batter per cupcake liner․ Common problems when making these recipes include overbeating the cream cheese batter․ Beat the other ingredients in the first batter until combined and gently fold in eggs․ Allow cheesecakes to cool for 1 hour․ Allow pecans to cool for 10 minutes before placing on cheesecakes․
Serve baked cheesecakes as individual holiday desserts with the pecan topping showing․ Store leftover cheesecakes in the refrigerator for up to four days in an airtight container․ As noted in the article‚ cheesecakes can be frozen and thawed for a few hours in the refrigerator before serving․ To protect the pecan topping‚ store the topping facing upward in the container․
Why you'll love this recipe
- Toasted chopped pecans provide nut flavor to the topping․ Using a cup of toasted pecans in the topping prevents additional flavorings from being used․
- Light brown sugar is added to the crust and topping to match the sweetness of the graham cracker crumbs and pecans․
- Use cold cream cheese and sour cream with cornstarch to keep the filling of smaller cheesecakes from leaking out․ Follow the recipe instructions․
- A small amount of cinnamon flavor is added to both the cheesecake and pecan toppings․ Cinnamon flavor complements plain ingredients used in the toppings without dominating the cheesecake flavor․
- The 12-cup pan makes it possible to get individual servings of all the ingredients in the recipe and feed more people pecan topping for a holiday meal․
- Heavy cream is combined with brown sugar and butter as a topping․ Toasted pecans stay the main texture․
Ingredients
- •1 ½ cups graham crackers (finely crushed)
- •2 tbsp light brown sugar
- •1 tsp ground cinnamon
- •⅓ cup unsalted butter (melted and slightly cooled)
- •16 oz cream cheese (room temperature)
- •½ cup granulated sugar
- •1 tsp pure vanilla extract
- •2 tbsp cornstarch
- •2 tbsp sour cream
- •2 eggs (gently whisked)
- •3 tbsp unsalted butter
- •½ cup light brown sugar
- •½ tsp ground cinnamon
- •¼ tsp salt
- •¼ cup heavy cream
- •1 cup pecans (toasted and finely chopped)
Instructions
- 1
Preheat the oven to 325°F (163°C) and line a standard 12-cup cupcake pan with paper liners.
- 2
Combine the crushed graham crackers, light brown sugar, and ground cinnamon in a mixing bowl.
- 3
Add the melted butter and mix until the crumbs are evenly moistened.
- 4
Add about 2 tablespoons of the crumb mixture to each liner and press into a uniform layer.
- 5
Combine the softened cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch in another bowl, mixing evenly without overmixing.
- 6
Incorporate the lightly beaten eggs, then distribute the cheesecake mixture over the prepared crusts.
- 7
Bake for 20 to 25 minutes, until the centers are mostly set with a slight wobble.
- 8
Remove the pan from the oven and cool the cheesecakes for 1 hour.
- 9
Melt the butter in a saucepan, add the brown sugar, and cook over medium heat until bubbling for 3 to 5 minutes.
- 10
Add the ground cinnamon, heavy cream, and toasted chopped pecans to the saucepan.
- 11
Cool the pecan topping for about 10 minutes, then distribute it evenly over the cooled cheesecakes.
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