Ingredients: |
Ingredients: Pecan Pie Topping
2 tablespoons unsalted butter
1 cup pecans, chopped
1/3 cup brown sugar
1/3 cup heavy cream
1/2 teaspoon salt
2 teaspoons ground cinnamon
Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup brown sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Cheesecake Filling
3/4 cup granulated sugar
12 ounces cream cheese
1/4 cup heavy cream
1/2 cup sour cream
1 teaspoon vanilla extract
2 large eggs
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Directions: |
Directions:1. Preheat oven to 350F.
2. Make your own muffin liners, or line a 12-count muffin tin with 12 muffin liners + 1 extra (if you use cupcake liners, the recipe makes approximately 13 mini cheesecakes).
For these cheesecakes, the homemade muffin liners work best, since they have taller sides. To make your own muffin liners, cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.
3. Make the crust. In a large bowl, or the bowl of a food processor, add all ingredients for graham cracker crust and mix/pulse to combine. Evenly divide mixture among muffin liners. Use your fingertips to evenly press graham cracker crumbs flat along bottom of liner.
Bake in preheated oven for 8 minutes. Remove from oven and set aside while you make the cheesecake filling. Lower oven temperature to 325F.
3. Make the cheesecake filling. In a large bowl, using a handheld mixer, or the bowl of a stand mixer, fitted with the paddle attachment, add the cream cheese and beat until smooth and creamy. Add in the sugar, heavy cream, sour cream and vanilla extract and beat until mixture is smooth and creamy. Add in the eggs and mix JUST until combined.
4. Fill the muffin liners. Evenly divide the cheesecake batter over top of the baked graham cracker crust.
5. Bake the cheesecake in preheated 325F oven. Bake the mini cheesecakes for 15-20 minutes, or until the edges are set and the center is still slightly wobbly.
6. Allow the cheesecake to cool. Allow the cheesecakes to cool at room temperature for 30 minutes, then place in refrigerator for 3 hours. If you plan to leave the cheesecakes in the refrigerator longer than 3 hours, carefully cover the cheesecake with plastic wrap.
7. When ready to serve, make the pecan pie topping. Add butter to a medium saucepan over medium heat. Once melted, add in the pecans and cook 2-3 minutes until slightly toasted. Add in the brown sugar, heavy cream, salt and cinnamon. Allow mixture to bubble 2 minutes to slightly thicken, then remove from the heat. Allow to cool 10 minutes before topping on cheesecakes.
8. Serve and enjoy! |
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