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Indulging in a delightful dessert can transform any gathering into a memorable occasion, and mini pecan pie cheesecakes do just that. These charming little treats combine the rich, nutty flavors of classic pecan pie with the creamy, smooth texture of cheesecake, creating a dessert that is both familiar and innovative. The result is a bite-sized confection that offers the best of both worlds, making it a favorite for dessert lovers everywhere.

Mini Pecan Pie Cheesecakes

Experience the perfect blend of rich pecan pie flavor and creamy cheesecake with these mini pecan pie cheesecakes. Ideal for any event, these bite-sized delights feature a buttery graham cracker crust topped with a luscious cheesecake filling and crunchy pecans. Their individual portions make them a charming addition to holiday gatherings or family meals. Easy to make and impossible to resist, they promise to be a hit at your dessert table!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/2 cup sour cream

1/4 cup heavy cream

For the Pecan Topping:

1 cup pecans, chopped

1/2 cup light brown sugar

1/4 cup corn syrup

2 tbsp unsalted butter, melted

1/2 tsp vanilla extract

Pinch of salt

For Garnish:

Whipped cream (optional)

Whole pecans (optional)

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Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

        - Press the mixture evenly into the bottom of a muffin tin lined with cupcake liners, about 1 tablespoon per cup. Bake for 8-10 minutes until slightly golden. Set aside to cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

              - Add the vanilla extract, and mix well.

                - Beat in the eggs one at a time, mixing just until each is incorporated (do not overmix).

                  - Stir in the sour cream and heavy cream until the mixture is smooth.

                    Assemble the Mini Cheesecakes:

                      - Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each liner about 3/4 full.

                        - Bake for 15-18 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecakes inside for another 15 minutes to cool gradually. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.

                          Prepare the Pecan Topping:

                            - In a small saucepan over medium heat, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir well and cook for about 3-5 minutes until the sugar is dissolved and everything is well combined. Remove from heat and let cool slightly.

                              Top the Cheesecakes:

                                - Once the mini cheesecakes are chilled and set, spoon the pecan topping generously on top of each cheesecake.

                                  Serve:

                                    - If desired, garnish with a dollop of whipped cream and a whole pecan before serving. Enjoy your delightful mini pecan pie cheesecakes!

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                                        Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 12