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Mini pecan pie cheesecakes have become a beloved dessert, capturing the hearts of many dessert enthusiasts. The combination of creamy cheesecake and the nutty, caramel-like sweetness of pecan pie creates a delightful treat that’s hard to resist. These mini desserts are not just delicious; they also encapsulate the essence of Southern hospitality, making them a staple at gatherings, holidays, and special occasions.

Mini Pecan Pie Cheesecakes

Discover the joy of baking with mini pecan pie cheesecakes, a delightful combination of creamy cheesecake and nutty pecan pie. These bite-sized treats boast a buttery graham cracker crust, rich filling, and a sweet pecan topping, making them the perfect dessert for any occasion. Easy to prepare and beautifully presented, these mini cheesecakes are sure to impress your guests and satisfy your sweet cravings. Indulge in a treat that embodies Southern charm and flavor.
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Ingredients
  

Crust:

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

Pinch of salt

Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

Pecan Pie Topping:

1 cup pecans, chopped

1/2 cup packed brown sugar

1/4 cup corn syrup

1/4 cup unsalted butter, melted

2 teaspoons vanilla extract

Instructions
 

Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners, or lightly grease them.

    Prepare the crust: In a medium bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner. Bake for 5-7 minutes, until lightly golden. Remove from the oven and let cool.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, fold in the sour cream until smooth.

        Fill each crust: Evenly distribute the cheesecake mixture over the baked crusts, filling each liner almost to the top.

          Prepare the pecan topping: In a small saucepan over medium heat, combine the chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract. Stir until combined and let simmer for 2-3 minutes until slightly thickened.

            Top the cheesecakes: Spoon the pecan topping evenly over the cheesecake batter in each muffin liner.

              Bake: Carefully place the muffin tin back in the oven and bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.

                Cool down: Allow the cheesecakes to cool at room temperature for about 30 minutes. Once cooled, refrigerate for at least 2 hours to set completely.

                  Serve: Garnish with additional chopped pecans and a drizzle of caramel sauce if desired. Enjoy your mini pecan pie cheesecakes chilled!

                    Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12