Mini Pecan Pie Cheesecakes (Printable View)
Velvety mini cheesecakes topped with caramelized pecans on a graham cracker crust—ideal for holidays.
# 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
# How to Prepare:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Blend graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until evenly combined. Distribute mixture into liners and press firmly to form compact crusts.
03 - Beat cream cheese and sugar until smooth in a mixing bowl. Add the egg, vanilla extract, and sour cream; mix until just blended. Spoon evenly over each crust.
04 - Bake for 16 to 18 minutes, or until centers are just set. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 1 hour.
05 - In a small saucepan over medium heat, combine brown sugar, butter, heavy cream, and salt. Bring to a simmer, stirring constantly, until thickened, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and let cool slightly.
06 - Top each chilled mini cheesecake with pecan mixture. Refrigerate for another 15 to 20 minutes before serving.
# Expert Suggestions:
01 -
- Nobody ever expects the luxurious pecan pie layer on a cheesecake—it's always a secret delight when they bite in.
- You get all the best parts of two desserts but in a mini size that's just enough for one perfect, decadent serving.
02 -
- If you rush and try spooning the pecan topping on while it's piping hot, it’ll melt the cheesecake layer—learned that from impatience one too many times.
- Baking the cheesecakes just until barely set avoids the dreaded cracks and keeps every bite creamy.
03 -
- Bring your cream cheese and eggs to room temperature for a filling that never turns out lumpy.
- If the crust mixture feels too dry, add a splash more melted butter until it presses together easily.