Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, ¼ cup melted butter, 2 tbsp brown sugar
- For the cheesecake filling: 16 oz cream cheese (softened), ½ cup granulated sugar, 2 eggs, 1 tsp vanilla extract
- For the pecan topping: 1 cup chopped pecans, ½ cup brown sugar, ¼ cup corn syrup, 1 tbsp melted butter, ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and brown sugar. Press into muffin tin cups and bake for 5 minutes.
- Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- Spoon cheesecake filling over crusts, filling each cup ¾ full.
- Combine pecans, brown sugar, corn syrup, melted butter, and vanilla extract. Spoon over cheesecakes and bake for 20-25 minutes.
- Let cool completely before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Don’t overbake—the centers should still have a slight wobble when removed from the oven.
- For extra richness, drizzle with caramel sauce before serving.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg