Mini Pecan Pie Cheesecakes Recipe

Introduction

These Mini Pecan Pie Cheesecakes combine the rich creaminess of classic cheesecake with a crunchy, sweet pecan topping. Perfectly portioned in muffin tins, they make a delightful dessert for any occasion. The buttery graham cracker crust adds a satisfying base for every bite.

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 and roughly chopped
• 1 tbsp vanilla extract
• Whipped cream (for serving, optional)

Instructions

1. Step 1: Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Set aside.
2. Step 2: In a medium bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, 1/4 teaspoon salt, and melted butter. Mix until the mixture resembles wet sand.
3. Step 3: Divide about 1 heaping tablespoon of the crust mixture into each muffin cup. Press down firmly to create an even layer. Bake for 5 minutes, then remove and let cool slightly.
4. Step 4: In a large bowl, beat the softened cream cheese and sour cream together until smooth.
5. Step 5: Add the 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon salt, and 3 teaspoons vanilla extract. Beat until combined.
6. Step 6: On low speed, add the egg and egg yolk and beat just until combined. Gently fold in 1/4 cup heavy cream and 1 teaspoon flour until the mixture is smooth.
7. Step 7: Evenly divide the cheesecake filling over the crusts, filling each cup nearly to the top.
8. Step 8: Place the muffin pan inside a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the muffin pan sides, creating a water bath.
9. Step 9: Bake at 325°F for 18 minutes. Turn off the oven but leave the door closed and let cheesecakes sit inside for 12 minutes.
10. Step 10: Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours.
11. Step 11: To make the pecan topping, melt 6 tablespoons butter in a small saucepan over low heat. Add 3/4 cup light brown sugar, 1 tablespoon corn syrup (optional), 1/2 cup heavy cream, and 1/4 teaspoon salt. Whisk until melted and bubbling, about 2 minutes.
12. Step 12: Stir in the toasted pecans and 1 tablespoon vanilla extract. Let the topping cool, stirring occasionally.
13. Step 13: Spoon the pecan topping over each chilled cheesecake. Serve immediately or refrigerate until ready. Garnish with whipped cream if desired.

Tips & Variations

• Toast the pecans in a dry skillet over medium heat before chopping to enhance their flavor.
• Room temperature ingredients ensure a smooth cheesecake batter without lumps.
• For extra shine on the topping, add light corn syrup; omit if you prefer a more natural finish.
• Use mini silicone muffin liners to make removing cheesecakes easier and prevent sticking.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Reheat topping slightly if it thickens too much, but the cheesecakes are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pie pecans instead of toasted?

While you can use raw pecans, toasting them brings out a richer flavor and crunch that complements the topping beautifully.

Is the water bath necessary for this recipe?

The water bath helps bake the cheesecakes evenly and creates a creamier texture by preventing cracks, but if you’re short on time, you can skip it—just watch carefully to avoid overbaking.

Mini Pecan Pie Cheesecakes Recipe

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5 from 54 reviews

Mini Pecan Pie Cheesecakes are delightful individual desserts featuring a buttery graham cracker crust, creamy cheesecake filling, and a rich, gooey pecan pie topping. Baked in muffin tins with a water bath for extra creaminess, these treats combine the best of classic pecan pie and smooth cheesecake for a perfect sweet bite.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Prepare Pans: Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Mix well until the mixture resembles wet sand.
3. Press Crust into Pans: Divide about 1 heaping tablespoon of the crust mixture into each muffin cup. Press firmly to create an even layer. Bake in the preheated oven for 5 minutes. Remove and allow to cool slightly.
4. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sour cream until smooth. Add the granulated sugar, light brown sugar, salt, and vanilla extract and beat until fully combined.
5. Add Eggs and Mix: On low speed, add the egg and egg yolk, beating just until combined. Gently fold in the heavy cream and flour until the batter is smooth.
6. Fill Muffin Cups: Evenly divide the cheesecake filling over the crusts, filling each cup almost to the top.
7. Set Up Water Bath: Place the muffin pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the muffin pan. This water bath helps achieve a creamy cheesecake texture.
8. Bake Cheesecakes: Bake at 325°F for 18 minutes. After baking, turn off the oven and keep the door closed for 12 minutes to allow gentle cooking. Remove from the oven and cool completely on a wire rack.
9. Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set fully.
10. Make Pecan Pie Topping: In a small saucepan over low heat, melt 6 tablespoons of unsalted butter. Add the brown sugar, corn syrup (if using), heavy cream, and salt. Whisk continuously until the mixture melts and begins to bubble, approximately 2 minutes.
11. Add Pecans and Vanilla: Remove the saucepan from heat and fold in the toasted, roughly chopped pecans and vanilla extract. Let the topping cool while stirring occasionally so it thickens slightly.
12. Assemble and Serve: Spoon the pecan pie topping generously over each chilled cheesecake. Serve immediately or refrigerate until ready. Optionally, top with whipped cream for added richness.

Notes

• Using room temperature ingredients like eggs, cream cheese, and sour cream ensures a smooth, lump-free cheesecake filling.
• The water bath during baking helps prevent cracking and yields an extra creamy texture.
• To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring halfway.
• Light corn syrup in the pecan topping adds a beautiful shine but can be omitted if unavailable.
• Make sure to cool cheesecakes thoroughly before adding the pecan topping to prevent it from melting.

Keywords: mini pecan pie cheesecakes, pecan pie cheesecake cupcakes, individual cheesecakes, holiday desserts, mini cheesecakes