16 Graham Crackers more if you’d like a thicker crust
1/2 cup pecans 35g, toasted
4 tbsp unsalted butter, melted
1/4 cup sugar
1/2 tsp cinnamon
1 pound cream cheese 454g, room temperature
1/4 tsp salt
1 cup sugar 200g
1 tsp vanilla extract
2 eggs large, room temperature
2 egg yolks
1/3 cup sour cream
4 cups Golden Farms® Mango Sauce
For the Crust:
Preheat oven to 350F. Line cupcake tins with papers.
Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350F, or until fragrant and a slightly darker golden color. Remove from oven, set aside.
For the Filling:
Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
Bake at 350F for 18-20 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don’t add whipped cream onto warm cheesecake as it will melt right away!
Garnish the cake with Golden Farms® mango sauce evenly on each mini cake.