Mini Pecan Pie Cheesecakes Recipe

Introduction

These Mini Pecan Pie Cheesecakes combine creamy, rich cheesecake with the sweet, nutty topping of classic pecan pie. Perfectly portioned for parties or a special treat, they offer a delightful mix of textures and flavors in every bite.

Ingredients

• 1 cup (120g) graham cracker crumbs
• 2 Tablespoons (28g) granulated sugar
• 1 Tablespoon (14g) light brown sugar (packed)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 and 1/2 Tablespoons (49g) unsalted butter (melted)
• 12 ounces (340g) full-fat brick-style cream cheese (softened)
• 1/2 cup full-fat sour cream (room temperature)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (53g) light brown sugar (packed)
• 3 teaspoons vanilla extract
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/4 cup (57ml) heavy cream
• 1/4 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 6 Tablespoons (80g) unsalted butter
• 3/4 cup (159g) light brown sugar (packed)
• 1/2 teaspoon ground cinnamon
• 1/2 cup (113ml) heavy cream (room temperature)
• 1/4 teaspoon salt
• 2 cups (227g) pecans (roughly chopped)
• 1 Tablespoon (14ml) vanilla extract
• Whipped cream (store-bought or homemade, optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick baking spray. Set aside.
2. Step 2: In a large bowl, combine graham cracker crumbs, both sugars, cinnamon, salt, and melted butter. Stir well with a rubber spatula to mix evenly.
3. Step 3: Divide the crust mixture evenly among the prepared liners, about 1 heaping tablespoon per cup. Press firmly to form an even crust layer using the back of a tablespoon.
4. Step 4: Bake crusts for 5 minutes, then remove from oven and let cool. Meanwhile, reduce the oven temperature to 300°F (150°C).
5. Step 5: For the cheesecake filling, beat cream cheese and sour cream together until very smooth.
6. Step 6: Add both sugars and vanilla extract, then beat until smooth, scraping the bowl as needed.
7. Step 7: On low speed, add the egg and egg yolk, mixing just until combined. Avoid overmixing.
8. Step 8: Turn off the mixer and gently stir in heavy cream, cinnamon, and flour with a rubber spatula until evenly combined.
9. Step 9: Pour the filling evenly over the crusts, filling the cups fully.
10. Step 10: Bake for 16 minutes, then turn off the oven and leave the door closed for 12 minutes.
11. Step 11: Remove pan from oven and cool completely on a wire rack. Chill in the refrigerator for at least 2½ hours.
12. Step 12: For the pecan pie topping, melt butter in a large skillet over low heat. Add brown sugar and cook, whisking, until melted and bubbly, about 2 minutes.
13. Step 13: Whisk in cinnamon, heavy cream, and salt. Add pecans and fold gently until they are fully coated. Remove from heat and stir in vanilla extract.
14. Step 14: Transfer topping to a bowl and cool at room temperature for about 30 minutes, stirring occasionally.
15. Step 15: Spoon the pecan topping over the chilled cheesecakes. Add whipped cream swirls if desired and serve immediately.

Tips & Variations

• For a gluten-free crust, substitute graham cracker crumbs with gluten-free graham crackers or crushed nuts.
• Make ahead by preparing the cheesecakes and topping separately; add topping just before serving to keep it crunchy.
• Use toasted pecans for a deeper nutty flavor in the topping.
• To enhance richness, use full-fat dairy products in both the filling and topping.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Add the pecan topping just before serving to preserve texture. Reheat slightly in a warm oven if you prefer a softer topping, but these are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes dairy-free?

You can substitute dairy ingredients with plant-based alternatives like coconut cream and vegan cream cheese, but the texture and flavor will differ from the traditional recipe.

How do I prevent cracks in the cheesecake filling?

Be careful not to overmix the filling and avoid sudden temperature changes by cooling the cheesecakes gradually in the turned-off oven as instructed.

Mini Pecan Pie Cheesecakes Recipe

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★★★★★

4.7 from 131 reviews

• Author: Aiden
• Total Time: 3 hours 13 minutes
• Yield: 12 mini cheesecakes 1x

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Description

These Mini Pecan Pie Cheesecakes are delightful individual-sized desserts featuring a buttery graham cracker crust, creamy cinnamon-spiced cheesecake filling, and a rich, gooey pecan pie topping. Perfect for holiday gatherings or anytime you want an elegant, indulgent treat.

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Ingredients

Scale 1x2x3x

For the Crust

• 1 cup (120g) graham cracker crumbs
• 2 Tablespoons (28g) granulated sugar
• 1 Tablespoon (14g) light brown sugar (packed)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 and 1/2 Tablespoons (49g) unsalted butter (melted)

For the Cheesecake Filling

• 12 ounces (340g) full-fat brick-style cream cheese (softened)
• 1/2 cup full-fat sour cream (room temperature)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (53g) light brown sugar (packed)
• 3 teaspoons vanilla extract
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/4 cup (57ml) heavy cream
• 1/4 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour

For the Pecan Pie Topping

• 6 Tablespoons (80g) unsalted butter
• 3/4 cup (159g) light brown sugar (packed)
• 1/2 teaspoon ground cinnamon
• 1/2 cup (113ml) heavy cream (room temperature)
• 1/4 teaspoon salt
• 2 cups (227g) pecans (roughly chopped)
• 1 Tablespoon (14ml) vanilla extract

Optional

• Whipped cream (store-bought or homemade)

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Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick baking spray. In a large bowl, combine the graham cracker crumbs, granulated sugar, light brown sugar, ground cinnamon, salt, and melted butter. Stir well with a rubber spatula to evenly combine. Divide this crust mixture evenly among the liners, about 1 heaping tablespoon per cup, pressing firmly into an even layer using the back of a spoon or your fingers. Bake the crusts in the oven for 5 minutes, then remove and set aside to cool.
2. Reduce Oven Temperature: Lower your oven temperature to 300°F (150°C) to prepare for baking the cheesecake filling.
3. Make the Cheesecake Filling: In the bowl of a food processor or using an electric mixer, beat the softened cream cheese and sour cream until very smooth and creamy. Add both sugars and vanilla extract, beating until fully incorporated and smooth, scraping the bowl as needed.
4. Add Eggs & Mix: On low speed, add the egg and egg yolk to the batter, beating just until combined to avoid overmixing, which can cause cracks.
5. Incorporate Remaining Ingredients: Turn off the mixer and gently fold in the heavy cream, ground cinnamon, and all-purpose flour with a rubber spatula until the mixture is evenly combined and smooth.
6. Layer Filling on Crust: Divide the cheesecake filling evenly on top of the prebaked crusts, filling the cups very full.
7. Bake Cheesecakes: Place the filled muffin tin in the oven and bake for 16 minutes. After the baking time, turn off the oven and keep the door closed, allowing the cheesecakes to continue setting for an additional 12 minutes.
8. Cool and Chill: Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 and 1/2 hours to set properly.
9. Prepare Pecan Pie Topping: In a large skillet over low heat, melt the butter. Add the light brown sugar and cook, stirring constantly with a whisk, until the sugar has melted and the mixture is bubbling, about 2 minutes.
10. Add Flavorings & Cream: Stir in the ground cinnamon, heavy cream, and salt, whisking to combine everything evenly.
11. Add Pecans: Fold the roughly chopped pecans into the caramel mixture using a rubber spatula until the nuts are fully coated with the syrup. Remove from heat and stir in the vanilla extract.
12. Cool Topping: Transfer the pecan pie topping to a bowl and let it cool completely at room temperature, stirring occasionally to prevent clumping, about 30 minutes.
13. Assemble & Serve: Spoon or divide the pecan pie topping evenly over the chilled mini cheesecakes. Add swirls of whipped cream if desired for an extra indulgent touch. Serve immediately and enjoy your decadent dessert!

Notes

• Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
• Be careful not to overmix the eggs into the cheesecake filling to avoid cracks or dense texture.
• Letting the cheesecakes cool slowly in the turned-off oven helps prevent cracking on the surface.
• The pecan topping can be made ahead and stored in the refrigerator; just bring it to room temperature and stir before using.
• For easiest removal from liners, use high-quality paper liners and allow cheesecakes to chill fully before serving.
• Optional whipped cream adds a light, creamy contrast to the rich pecan topping and filling.

• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini pecan pie cheesecakes, individual cheesecake desserts, pecan pie topping, holiday desserts, graham cracker crust cheesecake