Description
A delicious bite-sized dessert that combines the flavors of pecan pie and cheesecake.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- 1/2 cup corn syrup
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans.
- In another bowl, beat cream cheese and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until well combined.
- Fold in chopped pecans.
- Pour the cream cheese mixture over the crusts in the pans.
- In a small saucepan, combine corn syrup and heavy cream, then bring to a simmer.
- Pour the syrup mixture over the cheesecakes.
- Bake for 20-25 minutes or until set.
- Let cool before serving.
Notes
- These cheesecakes can be made a day in advance.
- Store leftovers in the refrigerator.
- Top with whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg