Description
Bake creamy mini cheesecakes with 4 delicious variations: pecan praline, classic cherry, cookies-and-cream Oreo, and spiced apple. Simple muffin tin treats.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 12 ounces full-fat brick cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream, room temperature
- 2 tablespoons unsalted butter (for topping)
- 1/4 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1/2 cup pecans, finely chopped
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners. In a small bowl, stir together the graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar until evenly moistened. Divide the mixture evenly among the 12 muffin cups and press firmly into an even base layer using the bottom of a small glass or measuring cup.
- In a medium mixing bowl using an electric hand mixer on medium-low speed, beat the softened cream cheese and 1/3 cup granulated sugar for 1 to 2 minutes until smooth and free of lumps. Add the room-temperature egg, vanilla extract, and sour cream. Beat on low speed just until combined, avoiding excess whipping to prevent air bubbles.
- Divide the batter evenly among the 12 cups, filling each roughly three-quarters full. Bake at 325°F (163°C) for 18 to 20 minutes, until the edges are set and the centers show a slight, gentle jiggle when the pan is gently shaken.
- Transfer the muffin tin to a wire cooling rack and cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until thoroughly chilled and firm.
- While the cheesecakes chill, make the topping. In a small saucepan over medium heat, melt the 2 tablespoons of butter with the brown sugar, stirring until bubbling and dissolved, about 2 minutes. Stir in the heavy cream, chopped pecans, and salt. Simmer gently for 1 minute until slightly thickened, then remove from the heat and cool completely to room temperature.
- Spoon the cooled pecan praline mixture evenly over the chilled mini cheesecakes just before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Ensure your cream cheese and egg are thoroughly at room temperature before beating to prevent small, stubborn lumps. For richer flavor, toast the raw chopped pecans in a dry skillet over medium heat for 3 to 4 minutes before adding them to the brown sugar glaze.