Mini Pecan Pie Cheesecakes (Print View)
Velvety mini cheesecakes with a buttery graham crust and warm pecan pie topping, perfect for holiday gatherings.
# What You'll Need:
→ 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 pecans, chopped
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 Make:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened, then divide mixture among liners and press firmly to create crusts.
03 - In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add egg, vanilla extract, and sour cream, mixing until just incorporated. Spoon the filling evenly over prepared crusts.
04 - Bake for 16 to 18 minutes, until the centers are just set. Remove from oven and cool in the pan for 30 minutes at room temperature, then refrigerate for at least 1 hour.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Bring to a simmer, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and let cool slightly.
06 - Once cheesecakes are chilled, spoon the pecan topping over each. Place back in the refrigerator for 15 to 20 minutes prior to serving.
# Expert Suggestions:
01 -
- The pecan topping goes gooey with the warmth from the cheesecake, and every bite feels like a celebration.
- They're the perfect make-ahead dessert for gatherings—no slicing, no fuss, just pure joy in mini form.
02 -
- Skipping the room temperature step for cream cheese definitely leads to stubborn lumps—I learned that mistake the hard (and lumpy) way.
- Letting the cheesecakes cool after baking and before topping prevents a runny, sticky mess—the best textures come from patience.
03 -
- Cool the topping just enough so it won’t melt the cheesecake, but not so much it sets in your saucepan—it’s a fine line, but worth watching.
- Use a small offset spatula to coax cheesecakes out easily and keep the edges tidy—it makes serving look bakery-smooth.