Description
Delicious mini cheesecakes topped with a crunchy graham cracker and pecan crust, perfect for any dessert table.
Ingredients
Scale
8 graham crackers full sheets (135g)
¼ cup toasted pecans (30g)
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
4 to 5 tablespoons unsalted butter melted (56 to 70g)
2 (8-ounce/226g) packages cream cheese room temperature
½ cup granulated sugar (100g)
¼ teaspoon salt
¼ cup sour cream room temperature (60g)
1½ teaspoons vanilla extract
2 large eggs room temperature
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a food processor, combine the graham crackers, toasted pecans, sugar, and cinnamon until finely crushed.
- Add the melted butter and pulse until the mixture resembles wet sand.
- Spoon the crust mixture into the bottom of each cupcake liner, pressing down to form an even layer.
- In a large bowl, beat the cream cheese until smooth. Add the sugar, salt, sour cream, and vanilla extract; mix until combined.
- Add the eggs one at a time, mixing until just combined after each addition.
- Pour the cheesecake mixture over the crust in each liner, filling them about ¾ full.
- Bake for 25 to 30 minutes, or until the edges are set and the centers slightly jiggle.
- Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
For a firmer texture, refrigerate the cheesecakes overnight. You can top them with fruit or whipped cream for extra flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Mini Cheesecakes, cheesecake recipe, dessert, mini desserts, American desserts, baking