Equipment Needed
- Standard 12-cup muffin tin
- Paper or foil cupcake liners
- Food processor or zip-top bag and rolling pin (for crumbs)
- Two mixing bowls (one medium, one large)
- Electric hand mixer or stand mixer
- Small bowl
- Measuring cups and spoons
- Cookie scoop or spoon
Step-by-Step Instructions
My process starts with the star of the show: the pecan filling. I preheat my oven to 350°F (175°C). In a small bowl, I mix the chopped pecans, brown sugar, melted butter, and cinnamon until every piece is coated. I spread this mixture on a small baking sheet and toast it for 5-7 minutes, stirring once, until fragrant. This transforms the nuts, making them crunchy and candy-like. I let them cool completely—adding warm nuts to the batter is a mistake I’ll never make again.
While the nuts cool, I make the crust. I place graham crackers in a food processor (or a zip-top bag I crush with a rolling pin) to make fine crumbs. In a medium bowl, I stir together the graham cracker crumbs, granulated sugar, and brown sugar. I drizzle in the melted butter and mix until it resembles wet sand. I line my muffin tin with liners and press about 1 tablespoon of this mixture firmly into the bottom of each cup. I use the bottom of a small glass to get it perfectly even and compact.
Now, for the creamy heart of the dessert. In my large bowl, I beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, about 2 minutes. I scrape down the bowl, then add the sugar and beat again. I add the eggs one at a time, beating just until combined after each. Overbeating the eggs incorporates too much air, which can cause cracks. Finally, I mix in the vanilla and sour cream until the batter is velvety and uniform.(See the next page below to continue…)