Mini Pecan Cheesecake Bites
These mini pecan cheesecake bites are rich and decadent with a creamy cheesecake filling topped with a crunchy pecan and caramel topping.
- 2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
- ⅓ cup packed light brown sugar
- ½ cup salted butter, melted
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup salted butter
- ⅔ cup light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 cups roughly chopped pecans
Preheat the oven to 325°F.
Line muffin tins with parchment paper cupcake liners.
Combine graham cracker crumbs, brown sugar, and melted butter until combined. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press down at the bottom of each.
Prepare the cheesecake filling by beating together the cream cheese and sugar until fully mixed and fluffy.
Mix in the salt, flour, and vanilla extract.
Stir in the sour cream by hand and then each egg, one at a time. Mix gently until fully combined.
Divide the cheesecake filling between the muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.
Place muffin tins on a baking sheet with a rim. Set the baking sheet into the oven and fill the baking sheet with water to create a water bath for the cheesecakes.
Bake for 20 to 25 minutes until the cheesecakes are just set. Cool on the countertop for 30 minutes and then chill in the refrigerator for 1 hour.
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes.
Add corn syrup and simmer 1 minute longer.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans.
Spoon the topping over the chilled cheesecakes.
- This caramel pecan cheesecake bites recipe can be made in advance and frozen in an airtight container. Cook the pecan topping just before topping the cheesecakes. It will thicken as it cools and sets.
- Aluminum foil or parchment paper liners are the easiest to peel from the cheesecake filling.
- Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
- The water bath isn’t necessary. It aids in keeping the cheesecake mixture extra creamy and moist. You can also place a baking dish filled with water on the rack beneath the baking cheesecakes if you’d prefer. Be careful when transferring the water-filled pans out of the oven when they are hot.
- The cheesecakes are quite soft when they come out of the oven. Allow them to cool and then chill in the refrigerator before lifting them from the muffin tins or topping them with the pecan topping.
Sodium: 193mgCalcium: 41mgVitamin C: 1mgVitamin A: 506IUSugar: 17gFiber: 1gPotassium: 95mgCholesterol: 64mgCalories: 288kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 3gSaturated Fat: 9gFat: 21gProtein: 4gCarbohydrates: 23gIron: 1mg