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### Ingredients You’ll Need
For the **Crust**:
– **1 cup** graham cracker crumbs (about 8 crackers crushed)
– **2 tablespoons** granulated sugar
– **1/4 cup** unsalted butter, melted
– **1/4 teaspoon** cinnamon (optional, for a little extra flavor)
For the **Cheesecake Filling**:
– **16 oz** cream cheese, softened
– **1/2 cup** granulated sugar
– **2 teaspoons** vanilla extract
– **2 large eggs**
– **1/4 cup** sour cream
For the **Pecan Pie Topping**:
– **1 cup** pecans, chopped (plus whole pecans for garnish)
– **1/2 cup** light corn syrup
– **1/4 cup** brown sugar, packed
– **2 tablespoons** unsalted butter
– **1 teaspoon** vanilla extract
– **1/4 teaspoon** salt
– **1 large egg** (lightly beaten)
### How to Make Mini Pecan Pie Cheesecakes
Making mini pecan pie cheesecakes is a fun, easy process. Here’s a step-by-step guide to creating these adorable, delicious treats!
#### Step 1: Prepare the Crust
1. **Preheat the Oven**: Set your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
2. **Make the Crust**: In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon (if using). Stir until everything is evenly mixed.
3. **Press into the Tin**: Spoon about 1 to 1.5 tablespoons of the crumb mixture into each muffin cup. Press the crumbs down firmly using the back of a spoon to create a compact, even crust layer. Bake for about 5-7 minutes until the crust is slightly golden and set. Remove from the oven and let it cool while you make the cheesecake filling.
#### Step 2: Make the Cheesecake Filling
1. **Beat the Cream Cheese**: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. **Add Sugar and Vanilla**: Add the granulated sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
3. **Add the Eggs**: Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next.
4. **Stir in Sour Cream**: Once the eggs are mixed in, fold in the sour cream for a creamy, smooth texture.
5. **Fill the Cups**: Spoon the cheesecake filling evenly into the muffin cups over the cooled crusts, filling each about 3/4 full.
6. **Bake**: Bake the cheesecakes in the preheated oven at 325°F (165°C) for about 15-18 minutes, or until the centers are set but still slightly jiggly. Allow them to cool completely on a wire rack. After they have cooled to room temperature, place them in the fridge to chill for at least 2 hours, or overnight.
#### Step 3: Prepare the Pecan Pie Topping
1. **Cook the Topping**: In a medium saucepan, combine the corn syrup, brown sugar, butter, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the butter is melted, and the sugar is dissolved.
2. **Add the Egg**: Remove the mixture from the heat and stir in the lightly beaten egg, mixing quickly so it doesn’t cook. Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly, until it thickens slightly.
3. **Add the Pecans**: Stir in the chopped pecans and mix well to coat the nuts in the syrupy mixture. Let the pecan topping cool for a few minutes.
#### Step 4: Assemble the Mini Pecan Pie Cheesecakes
1. **Top the Cheesecakes**: Once the cheesecakes have fully chilled, spoon a generous amount of the pecan pie topping over each cheesecake. Be sure to evenly distribute the pecans and syrup over the surface of each mini cheesecake.
2. **Garnish**: If desired, place a whole pecan on top of each mini cheesecake for a beautiful garnish.
3. **Chill Again**: Once all the cheesecakes are topped, refrigerate them for an additional 30 minutes to ensure the pecan topping sets.
#### Step 5: Serve and Enjoy
Once your mini pecan pie cheesecakes have chilled and set, they are ready to be served! Remove them from the muffin tin, and enjoy this delightful dessert with friends, family, or at your next special occasion.
### Tips for Perfect Mini Pecan Pie Cheesecakes
– **Use Room Temperature Ingredients**: For a smooth, lump-free cheesecake filling, make sure your cream cheese and eggs are at room temperature before mixing.
– **Don’t Overbake**: Be sure to take the cheesecakes out of the oven when the center is just set. Overbaking can result in cracks or a dry texture.
– **Customize the Crust**: While graham crackers are the classic crust for cheesecakes, you can use crushed shortbread cookies, Nilla wafers, or even gingersnap cookies for a twist.
– **Make Ahead**: These mini cheesecakes can be made a day or two in advance. Just keep them refrigerated until you’re ready to serve.
### Conclusion
Mini Pecan Pie Cheesecakes are a deliciously decadent combination of two beloved desserts: creamy cheesecake and sweet, nutty pecan pie. They’re easy to make, perfect for individual servings, and ideal for any occasion, from casual get-togethers to festive holiday celebrations. With their buttery crust, velvety cheesecake filling, and irresistible pecan topping, these mini treats will have your guests asking for seconds. So go ahead—whip up a batch of these delightful cheesecakes and enjoy the perfect bite-sized indulgence!
