Mini Pecan Pie Cheesecakes (Printable)
Individual graham-crusted cheesecakes topped with caramelized pecans—rich, creamy bites ideal 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 (165°C). Line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture is evenly moistened. Divide crumb mixture among muffin liners and press firmly to create a compact base.
03 - In a separate mixing bowl, beat cream cheese and granulated sugar using an electric mixer until smooth and creamy. Add egg, vanilla extract, and sour cream; mix on low speed until just combined. Spoon batter evenly over prepared crusts in muffin tin.
04 - Bake in preheated oven for 16 to 18 minutes or until centers are just set. Remove from oven and let cool at room temperature for 30 minutes. Transfer muffin tin to refrigerator and chill for at least 1 hour.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir constantly and bring to a gentle simmer; cook for 3 to 4 minutes or until slightly thickened. Remove from heat, stir in chopped pecans and vanilla extract, and allow to cool slightly.
06 - Once cheesecakes are fully chilled, spoon cooled pecan topping evenly over each mini cheesecake. Refrigerate for an additional 15 to 20 minutes before serving.
# Expert Tips:
01 -
- The pecan pie topping melts into the cheesecake just enough to make every bite feel like a bakery secret.
- Mini portions mean easy sharing and no one ever has to fight for the last crumbly slice.
02 -
- If you rush the chilling step, the cheesecakes will lose their structure and the topping slides right off.
- Toasting the pecans before mixing them in brings out a nutty depth I never knew I was missing.
03 -
- Take time to bring your cream cheese to room temperature—it makes for a lump-free batter every time.
- Spoon the pecan topping while it’s still warm but not hot, so it stays glossy without melting the cheesecake underneath.