2cupsgraham cracker crumbseither store-bought or use a food processor to create fine crumbs from whole graham crackers
⅓cuppackedlight brown sugar
½cupsalted buttermelted
Cheesecake Ingredients:
28-ounce packages cream cheese, softened
1cupgranulated sugar
¼teaspoonsalt
1½tablespoonsall-purpose flour
1tablespoonvanilla extract
3large eggsroom temperature
½cupsour cream
Pecan Topping Ingredients:
½cupsalted butter
⅔cuplight brown sugar
1tablespoonlight corn syrup
1teaspoonvanilla extract
½cupheavy cream
2cupsroughly chopped pecans
Instructions
Crust Instructions:
Preheat the oven to 325°F.
Line muffin tins with parchment paper cupcake liners.
Combine graham cracker crumbs, brown sugar, and melted butter until combined. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press down at the bottom of each.
Cheesecake Layer Instructions:
Prepare the cheesecake filling by beating together the cream cheese and sugar until fully mixed and fluffy.
Mix in the salt, flour, and vanilla extract.
Stir in the sour cream by hand and then each egg, one at a time. Mix gently until fully combined.
Divide the cheesecake filling between the muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.
Place muffin tins on a baking sheet with a rim. Set the baking sheet into the oven and fill the baking sheet with water to create a water bath for the cheesecakes.
Bake for 20-25 minutes until the cheesecakes are just set. Cool on the countertop for 30 minutes and then chill in the refrigerator for 1 hour.
Topping Instructions:
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes.
Add corn syrup and simmer 1 minute longer.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans.