Why You’ll Love This Recipe

• Combines two classic desserts into one irresistible treat
• Perfectly portioned for individual servings
• Great for make-ahead desserts
• A crunchy, buttery crust complements the smooth cheesecake filling
• Topped with a delicious caramelized pecan topping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Crust:

  • Graham cracker crumbs
  • Sugar
  • Unsalted butter, melted

• For the Cheesecake Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Sour cream

• For the Pecan Pie Topping:

  • Chopped pecans
  • Brown sugar
  • Unsalted butter
  • Heavy cream
  • Vanilla extract
  • Pinch of salt

Directions

1. Prepare the Crust

   • Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
   • Mix graham cracker crumbs, sugar, and melted butter until well combined.
   • Press about 1 tablespoon of the mixture into each muffin cup.
   • Bake for 5 minutes, then let cool.

2. Make the Cheesecake Filling

   • In a bowl, beat cream cheese and sugar until smooth.
   • Add the egg, vanilla extract, and sour cream. Mix until just combined.

3. Assemble the Mini Cheesecakes

   • Spoon the cheesecake filling over the cooled crusts, filling each about ¾ full.
   • Smooth the tops with a spatula.

4. Bake

   • Bake for 15-18 minutes until the centers are set but slightly jiggly.
   • Cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.

5. Prepare the Pecan Pie Topping

   • In a small saucepan, combine brown sugar, butter, and heavy cream over medium heat.
   • Stir continuously until smooth and bubbling.
   • Remove from heat and stir in vanilla extract, salt, and chopped pecans.

6. Top the Cheesecakes

   • Once fully chilled, spoon about 1 tablespoon of the pecan topping over each cheesecake.
   • Refrigerate for another 10-15 minutes to set.

7. Serve

   • Serve chilled, optionally topped with caramel sauce or whipped cream.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours

Variations

• Chocolate Twist: Add a drizzle of melted chocolate on top for extra indulgence.
• Bourbon Pecan Topping: Stir in a splash of bourbon into the pecan topping for a Southern-inspired twist.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Nut-Free Version: Replace pecans with toasted coconut for a similar crunchy texture.

Storage/Reheating

• Refrigeration: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap each cheesecake individually in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: These are best enjoyed cold, but you can let them sit at room temperature for 10-15 minutes before serving for a softer texture.

FAQs

How far in advance can I make these mini cheesecakes?

You can make them up to 2 days in advance and store them in the refrigerator until ready to serve.

Can I use a different type of crust?

Yes! You can use crushed vanilla wafers, Oreos, or even a nut-based crust instead of graham crackers.

Do I have to use sour cream in the filling?

Sour cream adds creaminess, but you can substitute it with Greek yogurt or heavy cream.

Can I make these without a muffin tin?

Yes, you can use a silicone mold or small ramekins instead.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and don’t overbake. A slightly jiggly center is perfect.

Can I use a store-bought crust?

Yes, but the homemade crust provides better texture and flavor.

What’s the best way to chop pecans?

Use a sharp knife or a food processor, but don’t over-process them into fine crumbs.

Can I double the recipe?

Yes, simply double the ingredients and bake in multiple muffin tins.

Is the pecan topping sticky or crunchy?

The topping is caramelized and slightly sticky with a crunchy texture from the pecans.

Can I make a large cheesecake instead of minis?

Yes! Use a 9-inch springform pan and adjust the baking time to around 40-45 minutes.

Conclusion

Mini Pecan Pie Cheesecakes are the perfect bite-sized treat, combining the best of cheesecake and pecan pie. Whether you’re making them for a holiday dessert table or a special occasion, they’re sure to be a crowd-pleaser. Make a batch ahead of time and enjoy a rich, creamy, and crunchy indulgence in every bite!

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Mini Pecan Pie Cheesecakes combine the creamy richness of cheesecake with the sweet, caramelized crunch of pecan pie. These individual-sized treats are perfect for holiday gatherings, make-ahead desserts, or any special occasion. With a buttery graham cracker crust, smooth cheesecake filling, and a decadent pecan topping, they’re guaranteed to impress!

• Author: Laura
• Prep Time: 15min
• Cook Time: 20min
• Total Time: 2hours 35min
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Pecan Pie Topping:

• 1/2 cup chopped pecans
• 1/3 cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

Prepare the Crust:

1. Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press about 1 tablespoon of the mixture into each muffin cup.
4. Bake for 5 minutes, then let cool.

Make the Cheesecake Filling:

5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add the egg, vanilla extract, and sour cream. Mix until just combined.

Assemble the Mini Cheesecakes:

7. Spoon the cheesecake filling over the cooled crusts, filling each about ¾ full.
8. Smooth the tops with a spatula.

Bake:

9. Bake for 15-18 minutes until the centers are set but slightly jiggly.
10. Cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.

Prepare the Pecan Pie Topping:

11. In a small saucepan, combine brown sugar, butter, and heavy cream over medium heat.
12. Stir continuously until smooth and bubbling.
13. Remove from heat and stir in vanilla extract, salt, and chopped pecans.

Top the Cheesecakes:

14. Once fully chilled, spoon about 1 tablespoon of the pecan topping over each cheesecake.
15. Refrigerate for another 10-15 minutes to set.

Serve:

16. Serve chilled, optionally topped with caramel sauce or whipped cream.

Notes

• Chocolate Twist: Drizzle melted chocolate over the top for extra indulgence.
• Bourbon Pecan Topping: Add a splash of bourbon for a Southern-inspired twist.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Nut-Free Version: Replace pecans with toasted coconut for a crunchy alternative.