Mini Pecan Pie Cheesecakes (Printable Version)
Velvety mini cheesecakes crowned with a caramelized pecan topping, sweet and nutty—ideal for holiday gatherings.
# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 8 ounces cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream
→ Pecan Pie Topping
09 - 2/3 cup pecans, chopped
10 - 1/3 cup brown sugar
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons heavy cream
13 - 1/4 teaspoon salt
14 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 325°F. Line a 12-count muffin tin with paper liners.
02 - In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Blend until evenly moistened. Divide mixture among the liners and press firmly into the base to form a compact crust.
03 - In a separate bowl, beat cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add egg, vanilla extract, and sour cream; mix until just combined, being careful not to overmix.
04 - Spoon cheesecake filling evenly over prepared crusts in the muffin tin. Bake for 16 to 18 minutes, or until centers are just set. Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour.
05 - While cheesecakes chill, combine brown sugar, butter, heavy cream, and salt in a small saucepan over medium heat. Simmer, stirring constantly, until thickened for about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and allow to cool slightly.
06 - Spoon pecan pie topping over each chilled cheesecake. Return to refrigerator and chill an additional 15 to 20 minutes before serving.
# Chef's Tips:
01 -
- These minis let you eat cheesecake and pecan pie at once without the need to choose.
- They’re impressively easy to make ahead for gatherings, and disappear quickly from dessert platters.
02 -
- If you try to rush the chilling, the cheesecakes won’t firm up and the topping gets messy.
- Toasting pecans before folding them in transforms the topping’s flavor—it’s always worth the extra pan.
03 -
- Bringing all cold ingredients to room temperature before mixing ensures a silky, lump-free filling.
- If you want a showier look, reserve a few whole pecans to place on top right after spooning the topping.