Pecan Bites (Printable Version)
# What You’ll Need:
01 -
2 cups of chopped pecans.
02 -
1/2 cup heavy cream.
03 -
1 tsp vanilla extract.
04 -
1 tbsp light corn syrup.
05 -
2/3 cup packed light brown sugar.
06 -
1/2 cup salted butter.
07 -
1/2 cup sour cream.
08 -
3 large eggs, brought to room temp.
09 -
1 tbsp vanilla extract.
10 -
1 1/2 tbsp regular flour.
11 -
1/4 tsp salt.
12 -
1 cup regular sugar.
13 -
16 oz cream cheese, let it soften.
14 -
1/2 cup melted salted butter.
15 -
1/3 cup light brown sugar.
16 -
2 cups crushed graham crackers.
# Steps To Make It:
01 -
Once chilled, scoop the pecan topping over each cheesecake.
02 -
Cook the caramel with pecans for your topping.
03 -
Let them cool off for half an hour, then pop in the fridge at least another 60 minutes.
04 -
Slide them onto a baking sheet in a water bath, bake at 325 for around 20 to 25 minutes.
05 -
Scoop mixture in, leaving about a quarter-inch at the top.
06 -
Drop in the eggs and sour cream, and mix till smooth.
07 -
Toss in vanilla, flour, and salt. Give it another quick blend.
08 -
Use your mixer to whip up the cream cheese with sugar till it's super creamy.
09 -
Pop parchment liners in muffin tins. Press your graham crumb blend at the bottom of each one.
# Extra Notes:
01 -
Keeps well in the freezer if you skip the topping.
02 -
Parchment liners make pulling them out easy.
03 -
A water bath isn’t a must, but gives you smoother cakes.