Mini Pecan Pie Cheesecakes
Creamy, crunchy, and sweet all at once, these Mini Pecan Pie Cheesecakes are the perfect tiny indulgence for potlucks, weeknight desserts, or whenever you need a little comfort on a fork.
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Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
- Hand Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
Filling
- 8 oz Cream cheese, softened to room temperature
- 0.5 cup Brown sugar, packed
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1 cup Pecans, chopped (toasted if desired)
- 0.5 cup Karo syrup
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with mini cupcake liners or lightly grease each cup.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened and hold together when pressed.
- Press the mixture into the bottom of each mini cupcake liner in the muffin tin using the back of a spoon or the bottom of a small measuring cup. Pack firmly to create an even crust layer.
- In another bowl, beat the softened cream cheese and brown sugar until smooth and free of lumps.
- Add the eggs and vanilla extract, mixing until well combined and the batter is silky. Avoid overbeating once the eggs are added.
- Stir in the chopped pecans and Karo syrup gently until evenly distributed through the filling.
- Pour or spoon the filling over the prepared crusts in the muffin tins, filling each about 3/4 full.
- Bake for 20-25 minutes or until the filling is set around the edges and slightly jiggly in the center.
- Allow to cool to room temperature in the pan, then refrigerate for at least 2 hours before serving.
Notes
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze on a baking sheet until firm, then transfer to a freezer-safe container.