Description

If you’re a fan of both pecan pie and cheesecake, then these Mini Pecan Pie Cheesecakes are the perfect dessert for you. These bite-sized treats combine the creamy, tangy texture of classic cheesecake with the sweet, caramelized flavor of pecan pie. Whether you’re making these for a holiday dinner, a family gathering, or simply indulging in a personal craving, these mini cheesecakes deliver the best of both worlds in every bite. The individual portions make them easy to serve, share, and enjoy.

Ingredients

Scale

Ingredients List (with Measurements)

For the Graham Cracker Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
¼ cup sour cream

For the Pecan Pie Topping:

½ cup light brown sugar, packed
½ cup corn syrup (light or dark)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 large egg, beaten
1 cup pecans, chopped
Pinch of salt

Instructions

Step-by-step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Divide the mixture evenly among the muffin cups, pressing it down firmly with the back of a spoon or the bottom of a small glass to create a solid crust.
Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while preparing the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract, flour, and sour cream until fully combined and smooth.
Spoon the cheesecake mixture over the cooled graham cracker crusts, filling each muffin cup about three-quarters full.

Step 3: Bake the Cheesecakes

Bake the cheesecakes for 15-17 minutes, or until the centers are set but still slightly jiggly. They should not brown or crack.
Remove the cheesecakes from the oven and allow them to cool to room temperature in the muffin tin.

Step 4: Prepare the Pecan Pie Topping

In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter, and a pinch of salt. Stir constantly until the butter melts and the sugar dissolves, creating a smooth, caramel-like mixture.
Remove the saucepan from the heat and whisk in the vanilla extract and beaten egg.
Stir in the chopped pecans, ensuring they are evenly coated in the syrupy mixture.
Let the topping cool slightly before spooning it onto the cooled cheesecakes.

Step 5: Assemble the Mini Pecan Pie Cheesecakes

Once the cheesecakes have cooled, spoon the pecan pie topping evenly over each one. Be generous with the pecans and make sure each cheesecake is fully covered.
Transfer the muffin tin to the refrigerator and chill the cheesecakes for at least 2 hours (or overnight) to allow the flavors to meld and the cheesecakes to firm up.

Step 6: Serve and Enjoy

When ready to serve, gently remove the cheesecakes from the muffin tin by lifting the cupcake liners. Peel back the liners just before serving.
Optionally, garnish with extra chopped pecans or a drizzle of caramel sauce for added decoration and flavor.

Notes

Additional Tips, Notes, and Variations

Even with a perfect recipe, a few additional tips and variations can elevate your Mini Pecan Pie Cheesecakes to the next level. Whether you want to change up flavors or enhance presentation, here are a few ideas to get creative with your mini cheesecakes.

Pro Tips for Perfect Cheesecakes:

Use Room-Temperature Ingredients: Ensure that all of your cold ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. This helps create a smoother filling, as cold ingredients don’t blend well and can leave lumps.
Avoid Overfilling the Cups: Fill each muffin cup about three-quarters full with the cheesecake batter. This gives the cheesecakes enough room to expand slightly without spilling over, ensuring a clean, even bake.
Don’t Open the Oven Door Too Soon: Opening the oven door during baking can cause the cheesecakes to sink or crack due to the sudden change in temperature. Wait until the minimum baking time has passed before checking the cheesecakes for doneness.