Mini Chocolate Pecan Cheesecakes

Mini Chocolate Pecan Cheesecakes might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 263 calories. This recipe serves 12 and costs 87 cents per serving. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from My Baking Addiction has 731 fans. Head to the store and pick up rice syrup, cream cheese, pecans, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 16%. Try Maple Pecan Mini Cheesecakes, Mini Pecan Praline Cheesecakes, and Mini Cheesecakes with Almond Pecan Crust for similar recipes.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line muffin tins with paper cupcake liners. Place graham cracker pieces and pecans into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Bake crusts in preheated oven for 10 minutes. Place pan on wire rack to cool while you prepare the filling. Beat cream cheese, remaining 2 tablespoonssugar and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup and vanilla. Beat until just blended. Pour filling into baking cups, dividing evenly. Bake for 15 minutes or until just set. Chill for 1 hour. Once your cheesecakes are completely chilled, prepare the ganache. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces into a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the corn syrup, and vanilla. Allow it to cool for about 5 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it onto the cheesecakes. Spoon the glaze into the center of each cheesecake and top with more chopped pecans. Return the cheesecakes to the refrigerator until you are ready to serve.

 

Step by step:

1. Preheat oven to 350F. Line muffin tins with paper cupcake liners.

2. Place graham cracker pieces and pecans into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb.

3. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed.

4. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.

5. Bake crusts in preheated oven for 10 minutes.

6. Place pan on wire rack to cool while you prepare the filling. Beat cream cheese, remaining 2 tablespoonssugar and cornstarch in the large bowl of an electric mixer until well mixed.

7. Add egg and blend well.

8. Add corn syrup and vanilla. Beat until just blended.

9. Pour filling into baking cups, dividing evenly.

10. Bake for 15 minutes or until just set. Chill for 1 hour. Once your cheesecakes are completely chilled, prepare the ganache. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

11. Place chocolate pieces into a heat safe bowl.

12. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.

13. Whisk the cream and chocolate until smooth and thoroughly combined.

14. Whisk in the corn syrup, and vanilla. Allow it to cool for about 5 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it onto the cheesecakes. Spoon the glaze into the center of each cheesecake and top with more chopped pecans. Return the cheesecakes to the refrigerator until you are ready to serve.

Nutrition Information:

covered percent of daily need