Servings
Font
Back
0 from 18 votes

Mini Chocolate Pecan Cheesecakes

Mini Chocolate Pecan Cheesecakes will cure any nutty chocolate craving you’ve got going on. They’re perfect for your next dinner party, too.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12 mini cheesecakes
Course: Cake

Ingredients

For the cheesecake:
  • 3 whole graham crackers (rectangles made of 2 squares)
  • ¼ cup Fisher® pecans
  • 1-1/2 tablespoons unsalted butter melted
  • 4 tablespoons sugar divided
  • 1 package 8 ounces cream cheese, softened
  • 1 tablespoon Argo® Corn Starch
  • 1 egg
  • ⅓ cup Karo® Syrup
  • 1 teaspoon pure vanilla extract
For the ganache:
  • 4 ounces semisweet chocolate chopped into very small pieces
  • ½ cup heavy whipping cream
  • 2 tablespoons Karo® Syrup
  • 1 teaspoon pure vanilla extract
For the garnish:
  • ¼ cup Fisher® pecans chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F. 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. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed.
  3. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
  4. Bake crusts in preheated oven for 10 minutes. Place pan on wire rack to cool while you prepare the filling.
  5. Beat cream cheese, remaining 2 tablespoons sugar 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.
  6. Bake for 15 minutes or until just set. Chill for 1 hour.
  7. 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.
  8. 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.
  9. 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.