Mini Pecan Pie Cheesecakes (Printable)
Individual creamy cheesecakes with a buttery graham crust and warm pecan pie topping, rich and festive.
# Ingredient List:
→ 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
# Steps:
01 - Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, blend graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Distribute the crumb mixture among the muffin liners and press firmly to create a compact base.
03 - In a clean mixing bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Incorporate egg, vanilla extract, and sour cream, mixing just until combined. Spoon the cheesecake filling evenly over the prepared crusts.
04 - Bake in the preheated oven for 16 to 18 minutes or until the centers are just set. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir continuously until the mixture comes to a simmer and thickens, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and allow to cool slightly.
06 - Once the cheesecakes are fully chilled, spoon pecan topping over each mini cheesecake. Chill for an additional 15 to 20 minutes before serving.
# Expert Advice:
01 -
- It’s like getting the best of two classic desserts in a single (adorably portioned) package nobody can resist.
- The individual servings make them perfect for parties—no cutting, no mess, just pure creamy, nutty bliss.
02 -
- If you don’t let the cream cheese fully soften, you’ll end up with lumps—those sneak up on you and do not go away in the oven.
- Letting the pecan topping cool slightly is key; too hot and it’ll melt the cheesecake, too cold and it turns into caramel concrete.
03 -
- Always use room temperature ingredients to avoid lumps in the filling.
- After baking, leave the cheesecakes in the oven with the door cracked for 5 minutes for smoother tops.