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Pecan-Stuffed Mini Cheesecakes

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Indulge in these delightful mini cheesecakes filled with rich cream cheese and crunchy pecans, nestled in a buttery graham cracker crust.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup pecans, chopped

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a muffin tin with paper liners or by greasing it lightly.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined, resembling wet sand. Press one tablespoon of the mixture into the bottom of each muffin tin cup.
  3. Bake the crust in the preheated oven for about 8 minutes, until golden brown.
  4. In a separate bowl, beat the softened cream cheese and sugar until smooth, then add vanilla extract and egg, mixing until fully incorporated.
  5. Fold in the chopped pecans until evenly distributed throughout the filling.
  6. Spoon the cheesecake filling evenly into each prepared muffin cup, filling them almost to the top.
  7. Bake the cheesecakes for 20-25 minutes, until set but slightly jiggly in the center.

Notes

For best results, store leftovers in an airtight container in the refrigerator for up to a week.

Nutrition

Find it online: https://daytasty.com/pecan-stuffed-mini-cheesecakes/