Pecan Pie Cheesecake Cups
| PREP TIME: 25 | BAKE TIME: 5 MIN | TOTAL TIME: 30 MIN |
The tastiest dessert to make all through out the Fall.
Ingredients
The Crust
- 1 1/2 Cup Graham Cookie Crumbs
- 6 Tbsp Unsalted Melted Butter
- 1 Tbsp Sugar
Pecan Pie Filling
- 5 TBSP Unsalted Butter
- 3 TBSP Heavy Whipping Cream
- 1/4 Cup Corn Syrup
- 1/2 Tsp Vanilla
- 3/4 Cup Brown Sugar
- 1/2 Tsp Cinnamon Pinch of Salt
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 + 1 TBSP Sugar
- 1 Tsp Vanilla
Cheesecake Mousse
Instructions
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
- In a bowl combine the graham cracker crumbs and sugar.Next, give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Divide crumbs evenly between the cups. Using a measuring tablespoon(easier to press down and to the sides) or a spoon press down and to the sides until its firm and smooth on the cupcake cup.
- Bake the crumbs for 5 mins. Take out of the oven and allow to cool completely.
- On a frying pan toast your pecans for 5 minutes on med heat.
- Is a saucepan combine butter, heavy whipping cream, corn syrup, vanilla and sugar and mix until combined.
- Once the mixture combined and begins to bubble add the pecans.
- Allow to cook for 2-3 minutes and remove from heat and place filling on a heat safe bowl.
- In a stand mixer or hand mixer on low speed beat the cream cheese, heavy whipping cream, sugar and vanilla together.
- Once your mixture is pretty combined bump the speed to High and it only takes a couple of minutes the mixture will be creamy and fluffy. Do not continue to mix or it will turn a buttery consistency.
- Once the crust is fully cooled divive the pecan pie filling evenly between the 12 cups.
- Using a piping bag and a 1M piping tip. Pipe swirls going up on your crust cups.
- Allow to set for 1-2 hrs.
- Enjoy!
- You can keep these refrigerated for 5 days and take out your desired amount.
- Share your pics with me on social media! #sweetmelibakery
