These mini Pecan Pie Cheesecakes are smooth, creamy and topped with a delicious pecan pie topping. The perfect holiday recipe to grace your dessert table!
Preheat the oven to 350°F. Line (2) 12-count muffin tins with paper liners and lightly spray with nonstick baking spray, set aside.
In a medium mixing bowl combine crushed graham crackers, brown sugar and chopped pecans. Add in the melted butter and mix until the texture is a wet crumb.
Place 1 Tablespoon of crust mixture into each muffin liner in the prepared muffin tins.
Place the filled muffin tins into the preheated oven on the center rack and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to cool.
Keep the oven preheated to 350° F while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat on a medium-high speed for 2 minutes, until smooth.
Add in heavy cream, sour cream and vanilla and mix to combine.
Add eggs and mix for 30 seconds, then add salt and mix again.
Lastly add in the cornstarch. Mix to incorporate.
Spoon the cheesecake mixture on top of each pre baked crust. Fill each muffin liner ⅔ full with batter.
Once every liner is filled, place the pans into the preheated oven. Bake for 20 minutes, until the centers are just set. Once baked, remove from the oven and place onto a wire cooling rack to let them completely cool.
To make the topping, in a medium saucepan combine brown sugar, butter and granulated sugar. Add in the corn syrup and mix to combine. Next, add heavy cream, vanilla and salt. Whisk all ingredients together and cook on medium heat for 5 minutes, until the mixture is slightly darker.
Whisk in the pecans, then remove from the heat and let cool.
Once the cheesecakes have completely cooled, spoon pecan topping onto each one.
Let cool for 1-2 hours before serving.
Notes
The cream cheese needs to be at room temperature. If it is still slightly cool, the cream cheese will not turn out smooth and will be lumpy.
Make sure the pecans are finely chopped, we like to use a food processor. You could also put them in a ziploc bag and crush them with a rolling pin.
Make sure the cheesecake is fully cooled before adding the pecan topping.
You can use greek or plain yogurt in place of the sour cream.