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Pecan Pie Cheesecakes with Butterscotch: A Must-Try Delight!

Pecan Pie Cheesecakes with Butterscotch
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Rich, creamy, nutty, and absolutely crave-worthy Pecan Pie Cheesecakes with Butterscotch, perfect for holidays and special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/3 cup melted unsalted butter
  • 2 packs (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 cup sour cream
  • 1/2 cup butterscotch sauce (plus extra for drizzling)
  • 1 cup whole pecans, lightly toasted
  • Chopped pecans, for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture firmly into each muffin cup to form crusts.
  3. In a separate bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, beating well after each. Stir in vanilla, cinnamon, and sour cream.
  4. Pour cheesecake batter over each crust, filling almost to the top. Bake for 18–20 minutes, until centers are just set. Let cool in pan, then refrigerate for at least 2 hours.
  5. Once chilled, spoon butterscotch sauce on top of each cheesecake and pile with pecans. Drizzle extra sauce and sprinkle chopped pecans before serving.

Notes

  • Toast the pecans lightly to bring out their rich flavor.
  • Let cheesecakes chill fully for the perfect texture.
  • Store in the fridge for up to 4 days in an airtight container.

Nutrition

Find it online: https://www.homeydishes.com/pecan-pie-cheesecakes-butterscotch-recipe/