Description
Delightful mini pecan cheesecake bites that satisfy your sweet tooth with rich flavors, perfectly portioned for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- â…“ cup light brown sugar, packed
- ½ cup salted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup salted butter (for pecan topping)
- â…” cup light brown sugar (for pecan topping)
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract (for pecan topping)
- ½ cup heavy cream
- 2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with parchment or paper cupcake liners.
- In a medium bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Stir until the mixture resembles wet sand.
- Scoop about 2 tablespoons of the crumb mixture into each cupcake liner and press down firmly to form an even crust base.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth, creamy, and fluffy.
- Add salt, flour, and vanilla extract to the cream cheese mixture. Beat until just incorporated.
- Gently stir in the sour cream to combine.
- Add the eggs one at a time, mixing each just until incorporated.
- Spoon the cheesecake filling into each muffin cup, leaving about ¼-inch of space at the top.
- Place the muffin tin on a rimmed baking sheet. Carefully pour hot water into the baking sheet to create a water bath.
- Bake for 20–25 minutes, or until the cheesecakes are just set in the center with a slight jiggle.
- Remove from the oven and let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 1 hour.
- While cooling, melt the butter and brown sugar together in a small saucepan over medium heat, stirring until smooth.
- Bring to a simmer and cook for 2–3 minutes. Stir in the corn syrup and simmer for 1 more minute.
- Remove from heat and stir in vanilla extract and heavy cream, whisking until glossy and smooth.
- Fold in chopped pecans and spoon over each cheesecake bite. Allow to cool and set before serving.
Notes
Tip: Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to maintain a light texture.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 350
- Sugar: 22g
- Sodium: 330mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg