Description
These delightful mini cheesecake cups combine a buttery pecan-graham cracker crust with a velvety, smooth cream cheese filling. Perfectly portioned and quick to bake, they are the ideal fuss-free treat for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped toasted pecans
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- Pulse graham crackers, pecans, sugar, and cinnamon in a food processor, then stir in the melted butter.
- Divide the mixture among muffin cups, press firmly into the bottom, and bake for 8 to 10 minutes; allow to cool.
- In a mixer, beat the cream cheese with sugar and salt until smooth.
- Incorporate the sour cream and vanilla, then beat in the eggs one at a time until just combined.
- Fill the muffin cups with the batter and bake for 15 to 17 minutes until they show a slight jiggle in the center.
- Cool to room temperature, then refrigerate until fully set before serving.
Notes
Using room temperature ingredients is essential for achieving a lump-free, professional-looking filling. Avoid overmixing the batter once the eggs are added to ensure the cheesecakes stay tender and do not crack while cooling.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American