Mini Pecan Pie Cheesecakes (Printable)
Individual cheesecakes with graham crust, velvety cream cheese filling 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 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 Make It:
01 - Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Evenly distribute among liners and press firmly to form a compact base.
03 - In a separate bowl, beat cream cheese and granulated sugar with an electric mixer until completely smooth. Add the egg, vanilla extract, and sour cream, mixing until just combined without overbeating.
04 - Spoon the cheesecake mixture evenly over the prepared crusts in the muffin tin.
05 - Bake in the preheated oven for 16 to 18 minutes or until the centers are just set but slightly wobbly. Cool cheesecakes in the pan at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour.
06 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir continuously and bring to a gentle simmer, cooking until the mixture thickens, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and set aside to cool slightly.
07 - Once cheesecakes are well chilled, spoon a generous portion of the pecan topping over each. Return to the refrigerator for an additional 15 to 20 minutes to allow topping to set before serving.
# Expert Suggestions:
01 -
- No one expects cheesecake and pecan pie in every bite, but you get both here—miniaturized and irresistible.
- These are easy to lift right from the muffin tin, and they set up just right in the fridge for parties or make-ahead busy days.
02 -
- If you try to rush chilling, the filling won’t set and the pecan topping slides right off—patience really is the silent ingredient here.
- Letting the pecan topping cool before spooning prevents it from melting the cheesecake layer beneath—one lazy wait makes all the difference.
03 -
- Toast the pecans while the crusts bake for more depth and a toasty aroma that lingers in the kitchen.
- Press the crust in just firmly enough so it stays together, but not so much that it hardens when chilled.