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To create the perfect mini pecan pie cheesecakes, it’s essential to understand the key ingredients involved and their roles in the overall flavor and texture of the dessert.

Mini Pecan Pie Cheesecakes

Discover the joy of baking with these Mini Pecan Pie Cheesecakes that beautifully blend the creaminess of cheesecake with the crunchy sweetness of pecan pie. Perfect for any occasion, these bite-sized desserts are easy to share and serve. This detailed recipe guides you through creating the ideal crust, luscious filling, and delectable pecan topping. Whether at a holiday dinner or a casual gathering, these treats are sure to impress friends and family alike. Enjoy every bite!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup brown sugar

1/3 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

1 teaspoon all-purpose flour

For the Pecan Pie Topping:

1 cup pecans, chopped

1/2 cup corn syrup

1/3 cup brown sugar

2 tablespoons unsalted butter, melted

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Instructions
 

Make the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a lined muffin tin, filling each cup about 1/3 of the way. Bake for 8 minutes, then remove from the oven and let cool slightly.

    Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Gradually add the granulated sugar, then the vanilla extract, and mix until fully combined. Add the eggs, one at a time, mixing well after each addition. Finally, mix in the sour cream and flour until the batter is smooth.

      Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each muffin cup almost to the top. Bake for 20-25 minutes, or until the edges are set but the centers are slightly jiggly. Remove from the oven and let them cool at room temperature for about 30 minutes.

        Prepare the Pecan Topping: In a medium bowl, combine the chopped pecans, corn syrup, brown sugar, melted butter, salt, and vanilla extract. Stir until the pecans are evenly coated.

          Assemble the Cheesecakes: Once the cheesecakes have cooled, spoon the pecan topping evenly over each cheesecake. Return the muffin tin to the oven and bake for an additional 10 minutes. Remove and let cool completely before refrigerating for at least 2 hours to set.

            Serve: Carefully remove the cheesecakes from the muffin tin, then serve chilled or at room temperature. You can also top with a dollop of whipped cream for an extra treat!

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings