Mini Apple-Pecan Cheesecakes
I brought these to a Christmas Eve party and everyone loved them. These have cream cheese and sour cream for a perfect creamy but tangy combination. In the crust, there are graham crackers and pecans for a sweet and nutty flavor! this recipe makes 12 but feel free to double it for a big crowd. Sore in the refrigerator for up to 5 days!
Ingredients:
Crust
1/2 cup crushed graham cracker
1/2 cup crushed pecans
1 tsp cinnamon
1/4 tsp salt
1/4 cup unsalted butter melted
Cheesecake:
1 (8 ounce) package softened cream cheese
8 ounces of sour cream
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
Topping
1 large apple, chopped small
1/2 cup chopped pecans
1 tablespoon butter
2 tablespoons brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves and nutmeg
1/8 tsp salt
Directions
In a small bowl, melt butter. Add in the crushed graham cracker, pecans, sugar, cinnamon and salt. Mix well to fully combine. Set this aside.
In a large bowl, combine softened cream cheese and sour cream until smooth and creamy. add in the sugar, eggs, and vanilla, and mix this until fully combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is mixed properly.
Preheat oven to 350 degrees, and line a muffin pan with cupcake liners. Take about 2 tbsp of crust and press it down firmly into each one. Then fill each one leaving about 1/2 an inch at the top. Bake for 15-18 minutes. While this bakes make the apple topping.
In a pan melt butter on medium heat, stir in the sugar and salt. Add in the chopped apples and spices, mix. Cook for about 1o minutes, until the apples are soft. Add in the chopped pecans and fold in so they get coated with the sauce from the apples. Set this aside.
Once the cheesecakes come out of the oven let them cool for 10 minutes in the pan. Then put the pan in the freezer for about 30 minutes to chill. Once done chilling take them out of the pan using a knife to score the edge and put about a tbsp of the apple mixture on each mini cheese cake. ENJOY! store in the refrigerator for p to 5 days.
