Mini Pecan Pie Cheesecakes (Print Version)
Creamy mini cheesecakes on graham crusts, topped with caramelized pecan pie filling and toasted pecans.
# Ingredient List:
→ 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 chopped pecans
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
# Directions:
01 - Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Evenly divide mixture among liners and press firmly to create compact bases.
03 - In a mixing bowl, beat cream cheese and granulated sugar until smooth and creamy. Add egg, vanilla extract, and sour cream; mix just until blended. Spoon evenly over prepared crusts.
04 - Bake on the middle rack for 16 to 18 minutes, or until the centers are just set. Allow to cool at room temperature for 30 minutes, then chill at least 1 hour in the refrigerator.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir constantly until mixture thickens, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and allow to cool slightly.
06 - Spoon a generous amount of pecan pie topping onto each chilled cheesecake. Refrigerate an additional 15 to 20 minutes before serving for best texture.
# Expert Advice:
01 -
- The nutty crunch on top feels like you’re getting away with eating two desserts at once.
- They’re tiny, so each piece is a perfectly portioned bite of buttery bliss you’ll want to share—or maybe not.
02 -
- If you don’t let the cheesecakes completely chill before topping, they’ll collapse under the pecan pie mixture—lesson learned.
- Lightly toasting the pecans beforehand deepens the flavor in a way nothing else does.
03 -
- Always scrape the bowl after beating cream cheese—no pockets of lumps means a silkier texture.
- Pour pecan topping on just before serving if you like your nuts extra-crispy.