Description
These pecan pie cheesecakes are a delightful mix of creamy cheesecake and crunchy pecan topping, perfect for gatherings and festive occasions. Made easy and quick, they bring joy to any dessert table!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3 1/2 tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 cup sour cream, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tsp vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup heavy cream
- 1 tsp all-purpose flour
- 1/4 tsp salt
- 6 tbsp unsalted butter
- 3/4 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 tbsp light corn syrup (optional)
- 1/4 tsp salt
- 2 cups pecans, toasted and roughly chopped
- 1 tbsp vanilla extract
- Whipped cream for serving
Instructions
- Preheat oven to 325°F (160°C) and prepare muffin tin with liners or grease.
- Combine graham cracker crumbs, sugar, salt, and melted butter; press into muffin cups.
- Beat cream cheese until smooth; add sour cream, granulated and brown sugars, vanilla, eggs, heavy cream, flour, and salt until creamy.
- Pour filling over crusts and bake for 20-25 minutes until edges are slightly puffed.
- For topping, melt butter in a saucepan, add brown sugar and heavy cream, cook until bubbling, then stir in pecans.
- Once cheesecakes are cool, top with pecan mixture and chill in refrigerator for 2 hours before serving.
Notes
Ensure ingredients like cream cheese and eggs are at room temperature for the batter to be smooth.
Toast the pecans before adding to enhance flavor and texture.
These cheesecakes can be stored in the fridge for up to 5 days in an air-tight container.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 330
- Sugar: 16g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg