Description
Mini Pecan Pie Cheesecakes are the perfect combination of rich cheesecake and gooey pecan pie topping in bite-sized form. This easy dessert recipe features a graham cracker crust, creamy filling, and caramelized pecans. Ideal for holidays, parties, or freezing ahead, these mini pecan cheesecakes are a crowd-pleasing treat.
Ingredients
3/4 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/3 cup brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 cup chopped pecans
Instructions
1. Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
2. Combine graham cracker crumbs and melted butter. Mix until texture resembles wet sand. Press into each liner. Bake for 5 minutes.
3. In a bowl, beat cream cheese and granulated sugar until smooth. Add vanilla and eggs, one at a time, mixing just until combined.
4. Divide cream cheese mixture over baked crusts, filling 3/4 full.
5. Bake cheesecakes for 18–20 minutes or until set. Cool completely, then refrigerate for at least 2 hours.
6. In a saucepan, heat brown sugar, butter, and heavy cream over medium heat. Stir until sugar dissolves and bubbles form. Add chopped pecans. Simmer for 2–3 minutes. Let cool slightly.
7. Spoon pecan topping over chilled cheesecakes. Chill for another 30 minutes before serving.
Notes
These can be frozen without the topping for up to 2 months.
Use a gingersnap crust for a spiced variation.
Let them sit at room temp for 10 minutes for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg