Air Fryer Pecan Pie Cheesecakes (Print Version)

Creamy mini cheesecakes with graham crust and gooey pecan topping, made easy with air fryer convenience.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 16 ounces full-fat cream cheese, softened
04 - 2 large eggs, at room temperature
05 - 1/2 cup full-fat sour cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons whole milk

→ Pecan Topping

09 - 1 1/4 cups pecan pieces
10 - 1/3 cup dark brown sugar, packed
11 - 1/4 cup dark corn syrup
12 - 1/4 cup heavy cream
13 - 3 tablespoons unsalted butter

# Steps to Follow:

01 - Combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press 2 tablespoons of crust mixture firmly into the base of each large muffin liner, forming an even, compact base.
02 - Arrange the muffin liners in the air fryer basket and bake at 300°F for 5 minutes. Allow the crusts to cool completely before proceeding.
03 - Beat softened cream cheese in a medium bowl until smooth. Incorporate sour cream, sugar, vanilla extract, and milk; beat until creamy and free of lumps. Add eggs one at a time, mixing gently after each addition until just combined.
04 - Pour the cheesecake filling evenly over each cooled crust, filling liners almost to the top. Air fry at 300°F for 20 to 25 minutes until centers are just set and slightly wobbly. Remove from the air fryer and let cool at room temperature for 30 minutes.
05 - Chill thoroughly in the refrigerator for at least 4 hours to fully set the texture before removing from liners.
06 - Disperse pecan pieces evenly on an air fryer rack. Air fry at 300°F for 10 minutes, stirring halfway through, until fragrant and lightly golden. Allow to cool.
07 - In a small saucepan, melt unsalted butter over medium heat, then add dark brown sugar, corn syrup, and heavy cream. Bring to a boil, stirring constantly, for 1 to 2 minutes until thickened. Reduce heat and simmer an additional 1 to 2 minutes, then remove from heat.
08 - Fold in the toasted pecan pieces and let the mixture cool slightly until it reaches a thick but spreadable consistency.
09 - Carefully remove chilled cheesecakes from liners. Spoon a generous amount of pecan topping over each mini cheesecake. Serve cold or at room temperature.

# Additional Notes:

01 - Allow all dairy ingredients to reach room temperature for a smoother batter and better texture.
02 - Do not overmix the filling after adding eggs to prevent the cheesecakes from puffing or cracking.
03 - Topping should cool slightly to avoid running off the cheesecakes.
04 - For optimal results, chill the cheesecakes a minimum of four hours or overnight before serving.

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