Print

Mini Pecan Pie Cheesecakes Recipe

Print Recipe

★★★★★

4.5 from 717 reviews

These Mini Pecan Pie Cheesecakes combine the creamy, rich texture of classic cheesecake with the sweet, nutty flavor of pecan pie. Featuring a buttery graham cracker crust, velvety cheesecake filling, and a luscious pecan pie topping, these individual-sized desserts are perfect for gatherings or special occasions.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • ¼ cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

For the Pecan Pie Topping:

  • 1 cup chopped pecans
  • ½ cup light corn syrup
  • ¼ cup brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and ground cinnamon if using. Stir in melted butter until the mixture holds together when pressed. Line a 12-cup muffin tin with paper liners, then spoon about one tablespoon of crust mixture into each cup. Press down firmly to form an even layer. Refrigerate the tin to chill the crust.
  2. Prepare the Cheesecake Filling: Beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated. Spoon the filling evenly into the chilled crust-lined muffin cups, filling almost to the top.
  3. Bake the Cheesecakes: Preheat oven to 325°F (163°C). Bake the cheesecakes on the middle rack for 18-20 minutes, or until edges are set and centers are slightly jiggly. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour to set.
  4. Prepare the Pecan Pie Topping: In a medium saucepan over medium heat, combine chopped pecans, light corn syrup, brown sugar, butter, vanilla extract, and salt. Stir until butter melts and sugar dissolves. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
  5. Assemble the Mini Pecan Pie Cheesecakes: Remove cheesecakes from the refrigerator. Spoon a generous amount of pecan pie topping onto each cheesecake, spreading evenly with the back of a spoon.
  6. Chill and Serve: Refrigerate assembled cheesecakes for an additional 30 minutes to allow the topping to set. Carefully peel away liners and serve chilled.

Notes

  • Chilling the crust before adding the filling helps maintain a firm base.
  • Baking time may vary slightly depending on your oven, so watch for the cheesecake edges to set.
  • The pecan topping will thicken more as it cools—don’t worry if it’s runny when hot.
  • Ensure cream cheese is softened for a smooth filling without lumps.
  • Use paper liners in the muffin tin for easy removal of mini cheesecakes.
  • These cheesecakes are best served chilled but can be stored in the refrigerator for up to 3 days.

Keywords: mini pecan pie cheesecakes, individual cheesecakes, pecan pie topping, graham cracker crust, creamy cheesecake dessert

Find it online: https://savorandsimmer.com/mini-pecan-pie-cheesecakes-recipe/