Pecan Praline Mini Cheesecakes
User Reviews
3.8
39 reviews
Good
Pecan Praline Mini Cheesecakes
Report
Pecan Praline Mini Cheesecakes - this is the best cheesecake recipe ever! these vanilla cheesecake bites are topped with pecan praline and chantilly cream
Share:
Ingredients
For Graham Cracker Crust
- 1 Cup Graham crackers
- 2 Tablespoons butter melted
For Vanilla Cheesecakes
- 8 oz cream cheese softened
- 1 egg
- 1/4 Cup sugar
- 1/2 Teaspoon vanilla extract
- 1/4 cup sour cream
For Pecan Praline
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup condensed milk
- 1 Tablespoon butter
- 3/4 Cup pecan halves
- 1/4 Teaspoon vanilla extract
- 1/8 Teaspoon of salt
- 2 tablespoons light corn syrup
For Chantilly Cream
- 1 Cup whipping cream chilled
- 1/4 Cup sugar or more if desired
- 1/2 Teaspoon vanilla
- 10 pecan halves toasted, for garnish
Add to Shopping List
Instructions
- To Make the Mini Cheesecakes
- Preheat oven to 325 Degrees Fahrenheit
- Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
- In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
- Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
- Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
- Add the vanilla to the mix
- Add the egg and mix until the mixture becomes creamy
- Pour the cheesecake mixture into the pans filling them halfway up
- Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
- Remove from the oven and cool on a cookie rack for 10 minutes
- Place the pan in the fridge to chill for about 2 hours
- To Make the Pecan Praline
- In a heavy bottomed saucepan, mix the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
- Remove from heat and add the vanilla extract
- Carefully add a spoonful of Pecan Praline on top of each cheesecake
- Place the mini cheesecakes in the fridge to chill for 20-30 minutes
- For Chantilly Cream
- In the mixer, add the cream and mix until soft peaks form
- Add the sugar and vanilla and mix until the cream becomes stiff
- Assembly
- Add the cream on top of the cheesecakes using a spoon, a spatula or a piping bag fitted with a tip
- Top with a pecan half
- Enjoy!
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
81mg
(27%)
Sodium
217mg
(9%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
844IU
(17%)
Vitamin C
0.5mg
(1%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10mini cheesecakes
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 217mg | 9% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
39 reviews
Good
Other Recipes
You'll Also Love
