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Pecan Praline Mini Cheesecakes - this is the best cheesecake recipe ever! these vanilla cheesecake bites are topped with pecan praline and chantilly cream.

Pecan Praline Mini Cheesecakes

Pecan Praline Mini Cheesecakes - this is the best cheesecake recipe ever! these vanilla cheesecake bites are topped with pecan praline and chantilly cream
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 mini cheesecakes
Author Tiffany Bendayan

Ingredients

For Graham Cracker Crust

  • 1 Cup of Graham Crackers
  • 2 Tablespoons of butter melted

For Vanilla Cheesecakes

  • 1 - 8 oz Package of cream cheese softened
  • 1 Egg
  • 1/4 Cup of sugar
  • 1/2 Teaspoon of 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 of Light Corn Syrup

For Chantilly Cream

  • 1 Cup of Whipping Cream chilled
  • 1/4 Cup of Sugar or more if desired
  • 1/2 Teaspoon of Vanilla
  • 10 Pecan Halves for garnish
US Customary - Metric

Instructions

  1. To Make the Mini Cheesecakes
  2. Preheat oven to 325 Degrees Fahrenheit
  3. Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
  4. 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
  5. 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
  6. Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
  7. Add the vanilla to the mix
  8. Add the egg and mix until the mixture becomes creamy
  9. Pour the cheesecake mixture into the pans filling them halfway up
  10. Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
  11. Remove from the oven and cool on a cookie rack for 10 minutes
  12. Place the pan in the fridge to chill for about 2 hours
  13. To Make the Pecan Praline
  14. 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
  15. Remove from heat and add the vanilla extract
  16. Carefully add a spoonful of Pecan Praline on top of each cheesecake
  17. Place the mini cheesecakes in the fridge to chill for 20-30 minutes
  18. For Chantilly Cream
  19. In the mixer, add the cream and mix until soft peaks form
  20. Add the sugar and vanilla and mix until the cream becomes stiff
  21. Assembly
  22. Add the cream on top of the cheesecakes using a spoon, a spatula or a piping bag fitted with a tip
  23. Top with a pecan half
  24. Enjoy!