Ingredients
Crust:
- 1 cup crushed graham crackers (7 full graham cracker sheets)
- ⅓ cup pecans, finely crushed
- ⅓ cup melted butter
Filling:
- 8 oz cream cheese, softened
- ½ cup heavy cream
- 3 eggs
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
Topping:
- ¼ cup butter
- ¾ cup brown sugar
- ⅓ cup heavy cream
- 1 cup pecans, chopped
- Pinch of salt
Instructions
- Make the Crust: Preheat your oven to 350°F. In a medium bowl, combine crushed graham crackers, finely crushed pecans, and melted butter until the mixture is crumbly and well combined. Spoon about 1½ tablespoons of the crust mixture into each lined muffin cup and press firmly to form an even layer. Bake for 7–8 minutes, then set aside to slightly cool.
- Prepare the Pecan Caramel Topping: In a skillet over medium heat, melt the butter with the brown sugar until combined and bubbling. Add the chopped pecans and cook until the sugar melts into a caramel sauce. Stir in the heavy cream and a pinch of salt, mixing thoroughly until smooth. Remove from heat and set aside to cool; this topping will be used both inside and on top of the cheesecakes.
- Make the Filling: In a large mixing bowl, beat together the softened cream cheese, sugar, heavy cream, cinnamon, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Finally, mix in the cornstarch until fully incorporated. Ensure the batter is smooth with no lumps.
- Assemble and Bake: Pour the cheesecake batter into each muffin cup, filling almost to the top. Add 1 teaspoon of the caramel pecan topping into the center of each filled cup to create a molten surprise inside. Bake at 350°F for about 25 minutes or until the centers are set but still slightly jiggly to the touch.
- Chill and Top: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 3 hours until fully firm. Before serving, generously spoon the remaining pecan caramel topping over each cheesecake. If the topping thickens too much, gently warm it with a splash of water to loosen. Optionally, serve topped with whipped cream for an extra indulgent touch.
Notes
- Be careful not to overbake the cheesecakes; the centers should remain slightly jiggly to retain creamy texture.
- If the caramel topping hardens in the refrigerator, gently warm it before serving to restore pourability.
- For easier removal, line muffin tins with paper liners or lightly grease them before adding crust.
- Store refrigerated in an airtight container for up to 3 days for best freshness.
- These mini cheesecakes can be made a day ahead to save time on serving day.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
