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5
from 1 vote
Mini Chocolate Pecan Pie Cheesecake
These easy Mini Chocolate Pecan Pie Cheesecakes are a fun twist on classic pecan pie.
Course
Dessert
Servings
12
Calories
486
kcal
Author
Kat Jeter & Melinda Caldwell
Ingredients
Cheesecake Crust
2
c
Pecans
crushed
1
Tbsp
Butter
Cheesecake Filling
2 8
oz.
blocks Cream cheese
softened
1
c
granulated sugar
3
Eggs
2
Tbsp
Flour
1½
tsp
Vanilla
Chocolate Pecan Pie Filling
½
c
granulated sugar
¾
c
Corn syrup
2
Eggs
2
Tbsp.
Butter
melted
½
tsp
Vanilla extract
1
c
Pecans
chopped
¼
c
Chocolate chips
Instructions
Cheesecake Crust
Melt butter and add crushed pecans.
Form the pecan mixture into 1 inch balls and place them in your mini cheesecake pan.
Use tamper to firmly press the pecan ball in to the bottom of the mini cheesecake pan (or muffin pan).
Cheesecake Filling
In bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed.
Add flour slowly, mixing it in completely.
Pour cheesecake mixture over pecan crusts, filling each tin almost to the top.
Bake for 15 minutes.
Let cool completely.
Chocolate Pecan Pie Filling
In saucepan over medium high heat stir sugar, corn syrup, eggs, and butter together.
Bring to a boil then reduce heat cooking for 5-7 minutes or until it begins to thicken.
Remove from heat once it has thickened. You can test this by stirring it with a spoon and seeing if it coats the back of the spoon.
Add the vanilla, pecans, and chocolate chips stirring until the chocolate has melted.
Let cool for 5 minutes.
Remove cooled mini cheesecakes from pan and the spoon mixture over the mini cheesecakes.
Enjoy!
Nutrition
Calories:
486
kcal
|
Carbohydrates:
49
g
|
Protein:
6
g
|
Fat:
31
g
|
Saturated Fat:
9
g
|
Cholesterol:
102
mg
|
Sodium:
144
mg
|
Potassium:
159
mg
|
Fiber:
2
g
|
Sugar:
45
g
|
Vitamin A:
530
IU
|
Vitamin C:
0.2
mg
|
Calcium:
58
mg
|
Iron:
1.1
mg