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Mini Pecan Pie Cheesecakes Recipe

Mini Pecan Pie Cheesecakes Recipe
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★★★★★

4.8 from 17 reviews

These Mini Pecan Pie Cheesecakes combine a creamy cheesecake base with a buttery graham cracker crust and a rich, gooey pecan pie topping. Perfectly sized for individual servings, these delightful treats offer the perfect balance of sweetness and texture – ideal for holiday celebrations or any special occasion.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs (or digestive biscuit crumbs)
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • 1 tablespoon all-purpose flour

For the Pecan Pie Topping:

  • ½ cup light brown sugar, packed
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Spoon about 1½ tablespoons of the crust mixture into each muffin cup and press firmly with the back of a spoon. Bake for 5 minutes, then remove and let cool while preparing the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing on low speed after each addition. Mix in sour cream, vanilla extract, and flour until just combined—do not overmix.
  3. Assemble and Bake: Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until the centers are just set. Let cool at room temperature, then refrigerate for at least 2 hours to firm up.
  4. Make the Pecan Pie Topping: In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a gentle boil and thickens slightly (about 3 minutes). Remove from heat and stir in vanilla extract and chopped pecans. Let cool slightly until thick but still spoonable.
  5. Top the Cheesecakes: Spoon a generous amount of the pecan topping onto each chilled cheesecake. Refrigerate for another 30 minutes before serving to allow the topping to set.
  6. Serve and Enjoy: Carefully peel off the liners and serve the cheesecakes chilled. Each bite delivers a creamy cheesecake base topped with gooey, caramelized pecan pie goodness!

Notes

  • You can substitute digestive biscuit crumbs if graham crackers are not available.
  • Ensure cream cheese is fully softened for a smooth, lump-free batter.
  • Do not overmix the cheesecake batter to avoid cracks or a dense texture.
  • Allow cheesecakes to chill thoroughly for best slicing and flavor.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Mini Pecan Pie Cheesecakes, Pecan Pie Dessert, Holiday Desserts, Cheesecake Bites, Sweet Treats

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