Mini Pecan Pie Cheesecakes (Printable)
Creamy mini cheesecakes crowned with buttery pecan pie topping and a graham cracker crust—perfect for holiday sharing.
# 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 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
# Directions:
01 - Preheat the 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 unsalted butter. Mix until fully moistened, then divide the mixture evenly among the paper liners and press firmly to create compact crusts.
03 - In a mixing bowl, beat softened cream cheese and granulated sugar until creamy and smooth. Incorporate the egg, vanilla extract, and sour cream; blend until just combined. Evenly portion the filling over each prepared crust.
04 - Bake in the preheated oven for 16 to 18 minutes, or until the cheesecake centers are nearly set. Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour to ensure a firm texture.
05 - In a small saucepan set over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir continuously until the mixture thickens and simmers, about 3 to 4 minutes. Remove from heat, add chopped pecans and vanilla extract, and allow to cool briefly.
06 - Once the cheesecakes are well chilled, spoon the pecan topping onto each mini cheesecake. Return to refrigeration for an additional 15 to 20 minutes before serving.
# Expert Tips:
01 -
- No need to choose between cheesecake and pecan pie when you get both in one glorious bite.
- They’re just the right size for sharing—or for keeping a secret stash in the fridge.
02 -
- If you rush the chilling step, the filling may slide right out of the liner—patience is non-negotiable!
- Letting the topping cool a touch (but not too much) keeps it from running off and makes spooning effortless.
03 -
- A light press on the crust keeps it crisp but not hard—overcompacting makes it tough to bite.
- Swirl a bit of whipped cream on top for added flair, or try a pinch of flaky salt if you’re feeling fancy.