DELICIOUS PECAN PIE CHEESECAKE BITES

Ingredients:

PECAN GRAHAM CRACKER CRUST:

1. 1 cup Graham crackers, chopped (About 7-8 Graham Crackers)
2. 1/2 cup toasted pecans (Add more if desired; just reduce Graham Crackers amount)
3. 2 Tbsps organic brown sugar
4. 1 tsp ground cinnamon
5. 3 Tbsps unsalted butter, melted

CHEESECAKE + FILLING:

1. 12 ozs. organic cream cheese, softened at room temp. (That’s 1 1/2 packs!)
2. 1/2 cup organic pure cane sugar
3. 3 Tbsps organic all-purpose flour (I use Bob’s Red Mills)
4. 2 tsps vanilla extract
5. 2 large eggs, room temp.
6. 3 Tbsps low-fat sour cream
7. 1/4 tsp sea salt
8. 1/4 tsp cinnamon

PECAN PIE TOPPING:

1. 1 cup chopped toasted pecans
2. 1/4 cup organic brown sugar
3. 2-3 Tbsps organic heavy cream
4. 3 Tbsps unsalted butter
5. 1/4 tsp cinnamon
6. pinch of sea salt

Instructions:

PECAN GRAHAM CRACKER CRUST:

1. Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
2. Grind the pecans + graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Pecan-Graham cracker mixture, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
3. Divide the mixture between the cupcake liners (about 2 Tbsps per well) and press down into the bottoms with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
4. Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

1. In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
2. Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and cinnamon and continue mixing.
3. Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
4. Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
5. Bake the cheesecakes for 20-25 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
6. Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.

PECAN PIE TOPPING:

1. In a medium saucepan over low heat, add the butter and brown sugar, until bubbly, stirring constantly. Add cinnamon, heavy cream, pecans, and sea salt and let cook until completely coated. Once done, remove from heat and let cool (at room temperature) so that the sauce thickens, about 10 minutes.
2. Once cooled, top with Pecan Pie topping and let the sauce further 'set' as both the topping + cheesecakes continue to cool.

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