Preheat the oven to 350F and line a muffin tin with paper or silicone muffin liners.
Add the graham cracker crumbs and coconut sugar to a medium bowl along with the melted butter and stir until the mixture looks like wet sand.
Divide the crust mixture among the 12 muffin cups and press down into a solid layer. Bake the crust for 6 minutes while preparing the filling!
To make the cheesecake filling, simply add all of the ingredients to a medium sized bowl and whisk until it is all combined and there are no lumps!
Once the crust is baked, add the filling on top of the crust – simply divide the cheesecake mixture between all 12. The cups will be FULL. Tap the muffin tin on the counter to settle the mixture and remove air bubbles before placing it back into the oven. Bake for 20-25 minutes or until the cheesecake appears almost fully set. There will be a little bit of a jiggle in the very center, but that will firm as it cools!
Once baked, remove the cheesecakes from the oven and place on a cooling rack for 1 hour before placing the cheesecakes in the fridge to cool fully. They should chill for a minimum of 2 hours, but overnight is fine too!
Before serving, prepare the topping by add the coconut sugar and butter to a small pot. Bring to a boil while whisking and cook for 1 minute. After 1 minute, remove from the heat and add a pinch of salt and the heavy cream and whisk until it comes together in a smooth, caramel sauce.
Pour the caramel over the pecans and allow to sit for 15-20 minutes so that it cools slightly before adding to the cheesecake. The caramel will continue to thicken as it cools!
To serve, simply spoon one tablespoon of the caramel pecan mixture onto each cheesecake!
Recipe Development + Food Photography by Jessica Reynolds-Corden from Jessica Eats.