Ingredients

1 cup graham cracker crumbs

3 tbsp granulated sugar

1/4 tsp salt

3 1/2 tbsp unsalted butter (melted)

12 oz cream cheese (softened)

1/2 cup sour cream (room temperature)

1/4 cup granulated sugar

1/4 cup light brown sugar (packed)

3 tsp vanilla extract

1 large egg (room temperature)

1 large egg yolk (room temperature)

1/4 cup heavy cream

1 tsp all-purpose flour

1/4 tsp salt

6 tbsp unsalted butter

3/4 cup light brown sugar (packed)

1/2 cup heavy cream

1 tbsp light corn syrup (optional for shine)

1/4 tsp salt

2 cups pecans (toasted, roughly chopped)

1 tbsp vanilla extract

Whipped cream (for serving, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Set aside.

Step 2: In a medium bowl, mix graham cracker crumbs, granulated sugar, salt, and melted butter until the mixture resembles wet sand.

Step 3: Press about 1 heaping tablespoon of the crust mixture firmly into the bottom of each muffin cup in an even layer.

Step 4: Bake the crusts for 5 minutes, then remove from the oven and let them cool slightly.

Step 5: In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy.

Step 6: Add the sugars, salt, and vanilla extract to the cream cheese mixture and beat until fully combined.

Step 7: On low speed, add the egg and egg yolk, beating just until combined to avoid overmixing.

Step 8: Gently fold in the heavy cream and flour until the filling is smooth.

Step 9: Evenly divide the cheesecake filling over the baked crusts, filling each cup nearly to the top.

Step 10: Place the muffin pan inside a larger baking dish and carefully pour hot water into the outer dish until it reaches halfway up the sides of the muffin pan. This water bath helps create a creamy texture.

Step 11: Bake at 325°F (160°C) for 18 minutes, then turn off the oven and leave the door closed for 12 minutes. Remove from oven and cool completely on a wire rack, then refrigerate for at least 2 hours to set.

Step 12: To make the pecan pie topping, melt 6 tablespoons of butter in a small saucepan over low heat. Add the brown sugar, corn syrup (if using), heavy cream, and salt. Whisk the mixture until melted and bubbling, about 2 minutes.

Step 13: Remove from heat and fold in the toasted, roughly chopped pecans and vanilla extract. Let the topping cool, stirring occasionally to prevent sticking.

Step 14: Spoon the pecan pie topping over the chilled cheesecakes. Serve immediately, or refrigerate until ready to serve. Garnish with whipped cream if desired.

Tips & Variations

Use parchment or silicone liners for easier removal and a cleaner presentation.

Skip the corn syrup in the pecan topping for a less sweet, more natural flavor.

For a different twist, add a splash of bourbon to the pecan topping while it cools.

Ensure all dairy and eggs are at room temperature for a smooth, creamy filling without lumps.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and bake the cheesecakes up to 1 day in advance. Keep them refrigerated and add the pecan topping just before serving to maintain its texture.

Can I freeze these mini cheesecakes?

Yes, you can freeze the cheesecakes without the pecan topping. Wrap them tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before adding the topping and serving.