Mini Pecan Pie Cheesecakes (Printable View)
Bite-sized cheesecakes with buttery graham crust, creamy filling and caramel pecan topping—perfect for 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 Steps:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Blend until mixture is evenly moistened. Portion crumb mixture into prepared liners and press firmly to create a compact base.
03 - In a mixing bowl, blend softened cream cheese and granulated sugar until smooth. Add egg, vanilla extract, and sour cream. Mix until the batter is just combined and smooth. Evenly distribute filling over crust bases.
04 - Bake cheesecakes for 16 to 18 minutes, or until centers are set but still slightly jiggly. Remove from oven and cool at room temperature for 30 minutes. Transfer to the 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 simmer until slightly thickened, about 3 to 4 minutes. Remove from heat, fold in chopped pecans and vanilla extract, and let cool slightly.
06 - Spoon the pecan pie topping over each chilled cheesecake. Return to refrigerator and chill for an additional 15 to 20 minutes before serving.
# Expert Advice:
01 -
- The creamy cheesecake stays perfectly rich, even after chilling—like a secret velvet hug inside each bite.
- With buttery, golden crust and crunchy pecans, there’s just enough indulgence to impress guests or treat yourself.
02 -
- Once I rushed chilling and the cheesecakes stuck to the liners—a full hour in the fridge is non-negotiable.
- Toasting the pecans before stirring them in turned a good dessert into a showstopper.
03 -
- Always let the cream cheese fully soften for the creamiest texture—it makes or breaks the filling.
- A touch of real vanilla in both filling and topping makes everything taste homemade.