Air Fryer Mini Pecan Cheesecakes (Printable Version)
Creamy cheesecakes topped with pecans and a graham crust, all perfectly prepared in the air fryer.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
24 ounces cream cheese, softened
04 -
3 large eggs, at room temperature
05 -
1/2 cup sour cream
06 -
1 cup granulated sugar
07 -
3 tablespoons whole milk
08 -
1 tablespoon vanilla extract
→ Pecan Topping
09 -
2 cups pecan pieces
10 -
1 cup dark brown sugar
11 -
2 tablespoons corn syrup
12 -
1/2 cup heavy cream
13 -
1/2 cup unsalted butter
# Step-by-Step Guide:
01 -
Preheat air fryer to 300°F for optimal baking conditions.
02 -
In a medium bowl, stir together graham cracker crumbs and melted butter until evenly moistened and resembling wet sand.
03 -
Distribute 2 tablespoons of the crumb mixture into each large muffin liner and press down firmly to form even bases.
04 -
Air fry the crust-filled liners at 300°F for 5 minutes. Remove and set aside to cool completely.
05 -
In a separate bowl, use a hand mixer to blend softened cream cheese, sour cream, granulated sugar, vanilla extract, and milk until perfectly smooth. Add eggs one at a time, mixing on low speed and scraping the bowl after each addition to prevent over-mixing.
06 -
Evenly divide cheesecake filling among cooled crusts, gently smoothing the tops.
07 -
Bake cheesecakes in the air fryer at 300°F for 20 to 25 minutes, or until tops appear set and centers jiggle slightly when the tray is shaken.
08 -
Let cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 4 hours until thoroughly chilled and firm.
09 -
Spread pecan pieces in an even layer on an air fryer tray and toast at 300°F for 10 minutes until aromatic and golden brown.
10 -
In a small saucepan over medium heat, combine unsalted butter, dark brown sugar, corn syrup, and heavy cream. Stir continuously to dissolve the sugar, bringing mixture to a gentle boil for 1 to 2 minutes. Reduce heat and simmer for an additional 1 to 2 minutes.
11 -
Remove topping mixture from heat and fold in toasted pecans. Let cool to room temperature.
12 -
Carefully remove mini cheesecakes from muffin molds and spoon a generous layer of cooled pecan topping over each. Serve chilled.
# Additional Notes:
01 -
Use room temperature ingredients for a smooth cheesecake texture and avoid over-mixing to prevent cracks.