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Mini Pecan Pie Cheesecakes Recipe

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These Mini Pecan Pie Cheesecakes are the ultimate indulgence, combining creamy cheesecake with the irresistible flavors of classic pecan pie. With a buttery graham cracker crust, a smooth cheesecake filling, and a sweet, crunchy pecan topping, these mini cheesecakes are perfect for any holiday gathering or special occasion. Easy to make and perfectly portioned for individual servings!

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Pecan Pie Topping

  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, followed by vanilla and sour cream, mixing until just combined.
  4. Divide the cheesecake batter evenly over the cooled crusts and bake for 18-20 minutes, or until set. Let cool completely.
  5. In a small saucepan, combine brown sugar, corn syrup, melted butter, vanilla extract, and salt over medium heat. Stir until sugar dissolves, then fold in chopped pecans.
  6. Spoon the pecan mixture on top of each cheesecake, gently pressing it down to form an even layer.
  7. Refrigerate the mini cheesecakes for at least 2 hours before serving.

Notes

  • You can make these cheesecakes a day in advance to save time.
  • For extra flavor, add a dash of cinnamon to the pecan topping.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.

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