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Mini Pecan Pie Cheesecakes Recipe

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★★★★★

4.9 from 65 reviews

These Mini Pecan Pie Cheesecakes combine the rich creaminess of classic cheesecake with the sweet, crunchy topping of pecan pie. Perfectly portioned for individual servings, they feature a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious pecan pie topping that adds texture and flavor. Ideal for holiday gatherings or any special occasion, these mini cheesecakes are indulgent yet approachable.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 1/2 tbsp unsalted butter, melted

Cheesecake Filling

  • 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

Pecan Pie Topping

  • 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 and roughly chopped
  • 1 tbsp vanilla extract

For Serving

  • Whipped cream (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Set aside.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix until the mixture has the texture of wet sand. Divide about 1 heaping tablespoon of crust mixture into each muffin cup and press firmly to form an even layer.
  3. Bake the Crusts: Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and allow to cool slightly while you prepare the filling.
  4. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy. Add granulated sugar, light brown sugar, salt, and vanilla extract, mixing until fully combined. On low speed, incorporate the egg and egg yolk, beating just until combined to avoid overmixing. Gently fold in the heavy cream and flour until the mixture is smooth.
  5. Fill and Bake Cheesecakes: Evenly divide the cheesecake filling over the prepared crusts, filling almost to the top. Place the muffin pan inside a larger baking dish and pour hot water into the larger dish until it reaches about halfway up the sides of the muffin pan to create a water bath, which helps achieve a creamy texture. Bake at 325°F (163°C) for 18 minutes, then turn off the oven and keep the door closed for an additional 12 minutes.
  6. Cool Cheesecakes: Remove the pan from the oven and cool the cheesecakes completely on a wire rack. Once cooled, refrigerate for at least 2 hours to set fully.
  7. Make Pecan Pie Topping: In a small saucepan over low heat, melt the butter. Add the light brown sugar, corn syrup (if using), heavy cream, and salt. Whisk the mixture until it melts completely and begins to bubble, about 2 minutes. Remove from heat, then fold in the toasted pecans and vanilla extract. Allow the topping to cool, stirring occasionally to prevent sticking.
  8. Assemble and Serve: Spoon the cooled pecan pie topping over each chilled mini cheesecake. Serve immediately or refrigerate until ready to serve. Optionally, garnish with whipped cream for an extra creamy touch.

Notes

  • Ensure all dairy ingredients such as cream cheese, sour cream, eggs, and heavy cream are at room temperature for a smooth cheesecake filling without lumps.
  • To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring halfway through, until fragrant.
  • Using a water bath while baking the cheesecakes prevents cracking and results in a creamier texture.
  • The light corn syrup in the pecan topping is optional but helps give a glossy shine and smooth texture.
  • Store leftover cheesecakes covered in the refrigerator for up to 3 days.

Keywords: mini pecan pie cheesecake, individual cheesecakes, pecan pie topping, holiday desserts, creamy cheesecakes

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