Mini Pecan Pie Cheesecakes Recipe

Introduction

These Mini Pecan Pie Cheesecakes combine the creamy richness of classic cheesecake with the sweet, nutty flavors of pecan pie. Perfectly bite-sized and topped with a luscious pecan caramel, they make an impressive dessert for any occasion.

Ingredients

• 4 full sheets graham crackers (or 1/2 cup crumbs)
• 1/2 cup pecans (toasted)
• 1/4 cup white sugar
• 3 tablespoons unsalted butter (melted)
• 16 ounces cream cheese (softened)
• 1/4 cup + 2 tablespoons sour cream
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups pecans (toasted)
• 1/2 cup dark brown sugar (packed)
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 325°F (160°C) and line a 12-count muffin tin with paper liners. Set aside.
2. Step 2: Break the graham cracker sheets into pieces and place them in a food processor with 1/2 cup toasted pecans and 1/4 cup white sugar. Process until finely ground with no chunks remaining.
3. Step 3: Transfer the mixture to a bowl, add melted butter, and stir until fully combined and moistened.
4. Step 4: Scoop about 1 slightly heaped tablespoon of the crust mixture into each muffin liner. Press firmly and evenly with a tablespoon or the bottom of a ¼ cup measuring cup.
5. Step 5: Bake the crusts for 5 minutes, then remove and cool on a wire rack while preparing the filling. Keep the oven temperature at 325°F.
6. Step 6: In a large bowl, beat the cream cheese and sour cream on high speed until smooth and creamy with an electric mixer.
7. Step 7: Add 1/2 cup white sugar and vanilla extract, mixing well and scraping the bowl sides as needed. Mix in the eggs at medium speed until just combined.
8. Step 8: Evenly distribute the cheesecake batter among the 12 crusts, filling nearly to the top.
9. Step 9: Bake for 18 to 22 minutes or until the tops are set. Remove from oven and cool in the pan for 1 hour, then refrigerate for 3–4 hours or overnight.
10. Step 10: For the pecan topping, combine 2 cups toasted pecans, 1/2 cup dark brown sugar, 1/2 cup heavy cream, 6 tablespoons unsalted butter, 1 teaspoon ground cinnamon, and 3/4 teaspoon salt in a medium skillet.
11. Step 11: Cook over medium heat, stirring constantly until the butter melts and the mixture becomes syrupy. Continue cooking 2–3 more minutes to thicken slightly—avoid over-thickening.
12. Step 12: Remove from heat and let cool for 2–5 minutes. Spoon the topping evenly over each cheesecake.
13. Step 13: Refrigerate the mini cheesecakes until ready to serve.

Tips & Variations

• Toast the pecans gently in a dry skillet to enhance their flavor before using.
• For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or almond flour.
• Use mini tart pans instead of muffin liners for a more elegant presentation.
• Allow cheesecakes to chill overnight for the best texture and flavor.

Storage

Store the mini pecan pie cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving if desired, but they are best enjoyed chilled. The pecan topping may firm up when cold but softens quickly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be made a day in advance and stored refrigerated. This actually improves the flavor and texture, allowing the filling to fully set.

Can I freeze the mini pecan pie cheesecakes?

Yes, you can freeze them without the pecan topping for up to 2 months. Thaw overnight in the refrigerator and add the topping fresh before serving for best results.

Mini Pecan Pie Cheesecakes Recipe

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★★★★★

4.8 from 124 reviews

• Author: Harper
• Total Time: 5 hours 55 minutes
• Yield: 12 mini cheesecakes 1x

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Description

Delightfully rich and creamy Mini Pecan Pie Cheesecakes with a buttery graham cracker crust, smooth cream cheese filling, and a decadent homemade pecan topping. These individual cheesecakes combine the classic flavors of pecan pie and creamy cheesecake in perfect bite-sized portions, making them ideal for parties or special occasions.

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Ingredients

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Crust

• 4 full sheets graham crackers (or 1/2 cup graham cracker crumbs)
• 1/2 cup pecans, toasted
• 1/4 cup white sugar
• 3 tablespoons unsalted butter, melted

Cheesecake Filling

• 16 ounces cream cheese, softened
• 1/4 cup + 2 tablespoons sour cream
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Pecan Topping

• 2 cups pecans, toasted
• 1/2 cup dark brown sugar, packed
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt

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Instructions

1. Prepare the Crust: Preheat your oven to 325°F (160°C) and line a 12-count muffin tin with paper liners. Break the graham cracker sheets and place them in a food processor with 1/2 cup toasted pecans and 1/4 cup sugar. Process for about one minute until a fine crumb forms with no chunks. Transfer to a bowl and add the melted butter, stirring until fully combined and moistened.
2. Form and Bake the Crust: Scoop about 1 slightly heaped tablespoon of the crust mixture into each muffin liner. Press the crumbs firmly and evenly into the bottom of each liner using a tablespoon or the bottom of a 1/4 cup measuring cup. Bake the crusts for 5 minutes, then transfer the pan to a wire rack to cool while preparing the filling. Keep the oven temperature at 325°F.
3. Make the Cheesecake Filling: In a large bowl, combine the softened cream cheese and sour cream. Using an electric mixer, beat on high speed until smooth and creamy. Add the sugar and vanilla extract, mixing until fully integrated. Then, mix in the eggs on medium speed just until combined, scraping down the sides as needed to ensure even mixing.
4. Fill and Bake the Cheesecakes: Evenly distribute the cheesecake batter among the 12 crusts, filling each almost to the top. Bake at 325°F (163°C) for 18 to 22 minutes, or until the tops of the cheesecakes are set but still slightly jiggly in the center.
5. Cool the Cheesecakes: Remove the cheesecakes from the oven and allow them to cool in the tin for 1 hour. Then transfer them to the refrigerator for at least 3 to 4 hours, or preferably overnight, for the filling to fully set.
6. Prepare the Pecan Topping: In a medium skillet over medium heat, combine the pecan topping ingredients: 2 cups toasted pecans, dark brown sugar, heavy cream, unsalted butter, ground cinnamon, and salt. Stir constantly until the butter melts and the mixture becomes syrupy.
7. Thicken the Topping: Continue cooking and stirring for an additional 2 to 3 minutes, allowing the topping to thicken slightly. Be careful not to overcook as it will thicken further while cooling.
8. Cool and Add Topping: Remove the skillet from heat and let the pecan sauce cool for 2 to 5 minutes. Spoon the mixture evenly over each chilled cheesecake, distributing both pecans and caramel sauce.
9. Chill Before Serving: Refrigerate the topped cheesecakes until ready to serve, allowing the topping to set and flavors to meld.

Notes

• Toast pecans beforehand to amplify their flavor and add crunch.
• Use room temperature cream cheese for a smoother filling and to avoid lumps.
• Do not overbake the cheesecakes; a slight jiggle in the center indicates they are perfectly done.
• You can prepare cheesecakes a day ahead; they store well refrigerated.
• For an extra touch, garnish with a dollop of whipped cream before serving if desired.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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