Mini Pecan Pie Cheesecakes

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

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Prepare a graham cracker crust by combining 1 1/2 cups of crushed graham crackers, 1/4 cup of melted butter, and 2 tablespoons of granulated sugar. Press a spoonful into each cupcake liner.

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In a mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth, then mix in 2 beaten eggs and 1 teaspoon of vanilla extract.

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Spoon the cheesecake mixture over the graham cracker crust in each cupcake liner, filling them about halfway.

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In a separate bowl, mix together 1 cup of chopped pecans, 1/2 cup of corn syrup, 1/4 cup of packed brown sugar, 1 tablespoon of melted butter, and 1 teaspoon of vanilla extract.

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Spoon the pecan mixture over the cheesecake filling in each cupcake liner, distributing it evenly.

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Bake for 20-25 minutes or until the cheesecakes are set, then let them cool before serving these delightful mini pecan pie cheesecakes, perfect for a bite-sized indulgence.

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