Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Pecan Pie Cheesecakes

These Mini Pecan Pie Cheesecakes combine a buttery graham cracker crust, creamy cheesecake filling, and a gooey pecan pie topping for a perfect bite-sized fall dessert.

  • Total Time: 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/4 cups crushed graham crackers
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons finely chopped pecans
  • 1/2 cup (1 stick) salted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup heavy cream
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 6 tablespoons unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 2 cups pecans, toasted and roughly chopped
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Place muffin liners in a muffin tin.
  2. In a medium bowl, combine crushed graham crackers, brown sugar, chopped pecans, and melted butter. Mix until the mixture resembles wet sand.
  3. Divide about 1 tablespoon of crust mixture into each muffin liner. Press firmly into an even layer.
  4. Bake crusts for 10 minutes. Remove from oven and let cool on a wire rack.
  5. In a large bowl, beat cream cheese and granulated sugar until smooth. Add heavy cream, sour cream, vanilla extract, salt, and cornstarch. Mix until well combined.
  6. Add eggs one at a time, mixing gently after each addition until just combined.
  7. Divide the cheesecake filling among the cooled crusts, filling each liner about 3/4 full.
  8. Bake for 20-25 minutes, or until centers are set with a slight jiggle.
  9. Cool cheesecakes in the pan for 1 hour, then refrigerate for at least 2 hours.
  10. For the pecan pie topping: In a small saucepan over low heat, melt butter. Add brown sugar, heavy cream, corn syrup, and salt. Whisk until melted and bubbling, about 2 minutes.
  11. Remove from heat and stir in chopped pecans and vanilla extract. Let cool slightly.
  12. Spoon the pecan pie topping over each chilled cheesecake. Serve or refrigerate until ready to serve.

Notes

For best results, use room temperature cream cheese. Toasting the pecans enhances their flavor. These mini cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 20
  • Sodium: 200
  • Fat: 22
  • Saturated Fat: 12
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 70