Gingerbread Pecan Mini Cheesecakes (Edit recipe)

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With a buttery graham cracker crust, a velvety smooth cheesecake filling, topped with a gooey pecan pie topping with subtle holiday tints of gingerbread. These are sure to amaze all of your holiday guests!

PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

15

Serves: 9

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Process graham crackers and mix with melted butter
  2. Press down into 10 silicone muffin liners in a muffin tin
  3. Bake at 350 for 6 min
  4. Whip cheesecake ingredients together with an electric mixer
  5. Divide between the 10 muffins and bake an additional 18 min
  6. Allow to cool for 30 min then set in the fridge for 4 hours or overnight
  7. Make Pecan filling by combing pecan butter, maple syrup, and butter/ghee on stovetop until combined
  8. Remove from heat and add pecans until coated
  9. allow to cool slightly, then top each cheesecake with pecan pie filling
  10. enjoy!
  11. store in the frigde

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:415
Fat:31 g
Carbohydrates:36 g
Protein:8 g
Cholesterol:15 g
Sodium:113 mg
Fiber:3 g
Sugars:15 g
Sugar Alcohol:0 g
Calculated per serving.
Gluten Free Grain Free Nightshade Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian

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