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Mini Pecan Pie Cheesecakes
Ingredients
- For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 Tablespoons (28g) granulated sugar
- 1 Tablespoon (14g) light brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 and 1/2 Tablespoons (49g) unsalted butter melted
- For the Cheesecake Filling:
- 12 ounces (340g) full-fat brick-style cream cheese softened
- 1/2 cup full-fat sour cream room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cups (53g) light brown sugar packed
- 3 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/4 cup (57ml) heavy cream
- 1/4 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- For the Pecan Pie Topping:
- 6 Tablespoons (80g) unsalted butter
- 3/4 cup (159g) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113ml) heavy cream room temperature
- 1/4 teaspoon salt
- 2 cups (227g) pecans roughly chopped
- 1 Tablespoon (14ml) vanilla extract
- whipped cream store-bought to homemade, optional
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