Dive into these Mini Pecan Pie Cheesecakes combining rich cheesecake and nutty pecan toppings on a spicy graham cracker base. A perfect bite-sized delight for your holiday spread.
1/3cupof unsalted butterin a melted state and slightly cooled
For the Cheesecake Mixture:
16oz.of cream cheesebrought to room temperature
½cupof granulated sugar
1teaspoonof pure vanilla extract
2Tablespoonsof cornstarch
2Tablespoonsof sour cream
2eggsgently whisked
For the Pecan Topping:
3Tablespoonsof unsalted butter
½cupof light brown sugar
½teaspoonof ground cinnamon
¼teaspoonof salt
¼cupof heavy cream
1cupof pecanstoasted and finely chopped
Instructions
Preparation of Oven and Pan:
Begin by preheating the oven to 325°F (163°C). Arrange a standard 12-cup cupcake pan with appropriate paper liners.
Construction of the Graham Cracker Base:
In a mixing bowl, amalgamate the crushed graham crackers, light brown sugar, and ground cinnamon. Subsequently, introduce the melted butter and ensure even moistening of the crumbs through thorough mixing. Deposit approximately 2 Tablespoons of the resultant mixture into each paper liner, pressing it to form a uniform layer.
Preparation of the Cheesecake Mixture:
In another mixing vessel, combine the softened cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch. Ensure even blending without overmixing. Incorporate the lightly beaten eggs into this mixture. Distribute the resultant creamy mixture over the previously prepared crusts in the cupcake pan.
Baking Process:
Insert the cupcake pan into the preheated oven and allow for a baking duration of 20-25 minutes. The ideal endpoint is achieved when the center of each cheesecake is primarily set with a slight wobble. Upon completion, remove the pan and let the cheesecakes cool for an hour.
Formulation of the Pecan Topping:
Utilize a saucepan to melt the butter and integrate the brown sugar. Maintain medium heat and allow the mixture to bubble for a span of 3-5 minutes. Sequentially add the ground cinnamon, heavy cream, and the toasted and chopped pecans. Allow this mixture to cool for about 10 minutes before evenly distributing it atop the cooled cheesecakes.