MINI PECAN PIE CHEESECAKES

MINI PECAN PIE CHEESECAKES

Yield: Makes 12 mini cheesecakes 

Ingredients:

Cheesecake:

1 1/2 cups crushed graham crackers

2 tablespoon light brown sugar

1 teaspoon ground cinnamon 

1/3 cup butter, melted

16 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

2 tablespoons sour cream

1 teaspoon vanilla extract

2 large eggs

Pecan Pie Topping:

3 tablespoons butter

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup heavy cream

1 cup toasted chopped pecans

Instructions:

Preheat oven to 325°F.

In a small bowl, combine graham crackers, sugar and cinnamon and butter; mix well.

Using a stand mixer fitted with a paddle attachment, beat cream cheese on medium-high speed until smooth. Then add sugar, vanilla and all-purpose flour; continue to beat for a minute. Adjust mixer to medium speed and add eggs one at a time.

Prepare the pecan pie topping:

In a medium sauce pan, combine butter, brown sugar, cinnamon and heavy cream. Mix well to combine then add pecans. Add a heaping tablespoon of graham cracker crumbs to (1) 12- count muffin tin or (2) 6-count muffin tins. Divide cream cheese mixture over the crust.

Bake for about 25 minutes or until cheesecakes are set in the middle and golden brown on the outside. Allow to cool at room temperature then transfer to the refrigerator to chill for 1-2 hours. When cooled, top with pecan pie topping.