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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.

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 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

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