Description

Mini Pecan Pie Cheesecakes combine the creamy richness of cheesecake with the nutty, caramelized goodness of pecan pie. Perfectly portioned for individual servings, they’re an irresistible dessert for any occasion.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
2 tbsp light brown sugar
1 tsp ground cinnamon
⅓ cup melted unsalted butter

For the Cheesecake Filling:

16 oz cream cheese (softened)
½ cup granulated sugar
1 tsp pure vanilla extract
2 tbsp cornstarch
2 tbsp sour cream
2 eggs (lightly beaten)

For the Pecan Topping:

3 tbsp unsalted butter
½ cup light brown sugar
½ tsp ground cinnamon
¼ tsp salt
¼ cup heavy cream
1 cup toasted pecans (chopped)

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Instructions

Prepare the Crust:

Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
Stir in melted butter until the mixture resembles wet sand.
Press about 2 tablespoons into each liner to form the crust.

2. Make the Cheesecake Filling:

Beat softened cream cheese and sugar until smooth.
Mix in vanilla extract, sour cream, and cornstarch.
Fold in the eggs gently, ensuring not to overmix.
Fill each liner about ¾ full with the mixture.

3. Bake the Cheesecakes:

Bake for 20–25 minutes until centers are set but slightly jiggly.
Cool in the pan for 1 hour, then chill in the refrigerator for at least 2 hours.

4. Prepare the Pecan Topping:

Melt butter in a saucepan over medium heat.
Add brown sugar, cinnamon, and salt, stirring until bubbly.
Stir in heavy cream and simmer for 1 minute.
Fold in toasted pecans and cool for 10 minutes.

5. Assemble:

Spoon pecan topping over chilled cheesecakes.
Refrigerate until ready to serve.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling.
Avoid overmixing the batter to prevent cracks.
These can be made a day ahead and stored in the fridge.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American