Mini Chocolate Pecan Cheesecakes

Mini Chocolate Pecan Cheesecakes will cure any nutty chocolate craving you’ve got going on. They’re perfect for your next dinner party, too.

This is a sponsored post on behalf of Karo® Syrup as a Bake a Little Extra Blog Ambassador. Thank you for continuing to support the brands that make My Baking Addiction possible.

Oh man. You guys know my obsession with cheesecake. I don’t make it a secret, that’s for sure.

But it’s been a while since I’ve made one. Like, a reallllllly long time. All the way back to June of last year, I think! I thought surely that couldn’t be right, but it is, according to the archives. Crazy.

So baby girl and I decided we were way, way overdue for some cheesecake goodness.

Enter Mini Chocolate Pecan Cheesecakes. Hello, gorgeous.

I adapted a recipe I found on the Karo® Syrup site that intrigued me.

It’s got your classic graham cracker crust, with some extra flavor and texture provided by delicious Fisher Nuts (the original called for almonds, I went with pecans, because I love them to the moon and back). And the cheesecake filling itself is made with Karo® Syrup, to ensure a smooth texture and just the right amount of sweetness.

Because I can never leave well enough alone, I left the cherry pie filling in the cupboard, and decided we’re getting hot and heavy with homemade chocolate ganache instead. I have a feeling you support me in this plan. Yes?

Homemade chocolate ganache is SO easy to make. All you need is chocolate, heavy whipping cream, a splash of vanilla, and a little more Karo® Syrup. The syrup makes the ganache smooth, and it’ll perfectly glisten on top of your mini cheesecakes.

It also provides the perfect landing pad for more chopped pecans. Because pecans. Can you tell I love them almost as much as cheesecake?

You could probably make a big ol’ single cheesecake with this same recipe, but I haven’t tried it. If it’s mini, I’m enamored, so yeah.. I wasn’t going to mess with that part of the original recipe.

I also really like keeping these mini for a few reasons:

• Portion control. Because I have no self control, where cheesecake is involved. You know this.
• Quick baking time – they’re done in just 15 minutes!
• Quick cooling time – you can be eating these bad boys after just one hour in the refrigerator to chill.
• Duh. Everything is cuter when it’s mini.

So who’s with me? Ready to make some adorable Mini Chocolate Pecan Cheesecakes? You don’t need a reason, other than it’s still winter, many of us still have snow, and cheesecake. Cheesecake can very much be a reason. Be sure to bake a little extra for your valentines too because these Mini Chocolate Pecan Cheesecakes are sure to disappear in no time!

Looking for more delicious desserts for your Valentine? Be sure to check out these Chocolate Salted Caramel Scotcheroos and these Cherry Cheesecake Crumb Bars! If you’re looking for a low-carb treat, this Low Carb Cheesecake is amazing.

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Mini Chocolate Pecan Cheesecakes

By: Jamie

4.50 from 6 ratings

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Servings: 12 mini cheesecakes

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Mini Chocolate Pecan Cheesecakes will cure any nutty chocolate craving you’ve got going on. They’re perfect for your next dinner party, too.

Ingredients

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For the cheesecake:

• ▢ 3 whole graham crackers (rectangles made of 2 squares)
• ▢ ¼ cup Fisher® pecans
• ▢ 1-1/2 tablespoons unsalted butter melted
• ▢ 4 tablespoons sugar divided
• ▢ 1 package 8 ounces cream cheese, softened
• ▢ 1 tablespoon Argo® Corn Starch
• ▢ 1 egg
• ▢ ⅓ cup Karo® Syrup
• ▢ 1 teaspoon pure vanilla extract

For the ganache:

• ▢ 4 ounces semisweet chocolate chopped into very small pieces
• ▢ ½ cup heavy whipping cream
• ▢ 2 tablespoons Karo® Syrup
• ▢ 1 teaspoon pure vanilla extract

For the garnish:

• ▢ ¼ cup Fisher® pecans chopped

Instructions 

• Preheat oven to 350˚F. Line muffin tins with paper cupcake liners.
• Place graham cracker pieces and pecans into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 10 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese, remaining 2 tablespoons sugar and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup and vanilla. Beat until just blended. Pour filling into baking cups, dividing evenly.
• Bake for 15 minutes or until just set. Chill for 1 hour.
• Once your cheesecakes are completely chilled, prepare the ganache. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate pieces into a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the corn syrup, and vanilla. Allow it to cool for about 5 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it onto the cheesecakes.
• Spoon the glaze into the center of each cheesecake and top with more chopped pecans. Return the cheesecakes to the refrigerator until you are ready to serve.

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