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Pecan Cheesecake Cups

Delicious individual cheesecake cups with a buttery pecan topping, perfect for entertaining or gifting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 1/2 tbsp unsalted butter, melted
Filling Ingredients
  • 12 oz cream cheese, softened Use room temperature for best results.
  • 1/2 cup sour cream, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup heavy cream
  • 1 tsp all-purpose flour
  • 1/4 tsp salt
Pecan Topping Ingredients
  • 6 tbsp unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup (optional for shine)
  • 1/4 tsp salt
  • 2 cups pecans, toasted, roughly chopped
  • 1 tbsp vanilla extract
For Serving
  • to taste whipped cream For garnish

Method
 

Preparation
  1. Preheat oven to 350°F and line a 12-cup muffin pan with liners.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter until it resembles wet sand.
  3. Divide about 1 heaping tablespoon of the crust per muffin cup and press firmly into an even layer.
  4. Bake for 5 minutes and let cool slightly.
Making the Filling
  1. In a large bowl, beat cream cheese and sour cream until smooth.
  2. Add granulated sugar, brown sugar, salt, and vanilla, and beat until combined.
  3. On low speed, add egg and yolk, and beat until just combined.
  4. Gently fold in heavy cream and flour until smooth.
  5. Divide filling evenly over crusts, filling cups almost to the top.
Baking
  1. In a larger baking dish, add hot water halfway up the sides and place muffin pan inside.
  2. Bake at 325°F for 18 minutes, then turn off the oven and leave the door closed for 12 minutes.
  3. Cool completely on a wire rack and then chill in the fridge for at least 2 hours.
Making the Pecan Topping
  1. In a small saucepan over low heat, melt butter.
  2. Add brown sugar, corn syrup, heavy cream, and salt, whisk until melted and bubbling (about 2 minutes).
  3. Fold in toasted and roughly chopped pecans and vanilla.
  4. Let cool, stirring occasionally.
Serving
  1. Spoon pecan topping over chilled cheesecakes and serve immediately or refrigerate until ready.
  2. Optional: garnish with whipped cream.

Notes

Store in an airtight container in the refrigerator for up to 4 days. If you prefer the crunch to remain vibrant, keep the pecan topping in a separate container and add it just before serving. For longer storage, freeze the un-topped cheesecakes wrapped individually for up to 1 month; thaw overnight in the fridge and add the pecan topping before serving.