Mini Pecan Pie Cheesecakes -

5 from 3 votes

Mini Pecan Pie Cheesecakes

These Mini Pecan Pie Cheesecakes combine creamy cheesecake with crunchy pecan pie topping. This bite-sized dessert is perfect for holiday gatherings!

Prep Time30

Cook Time25

Freezing Time1 15

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: cheesecake, mini, pecan pie, thanksgiving

Servings: mini cheesecakes

Calories: 392kcal

Author: David

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs ~7 full-sized crackers
3 Tbsp brown sugar
¼ cup unsalted butter melted

For the Cheesecake

16 oz. cream cheese room temperature
½ cup granulated sugar
1½ Tbsp all-purpose flour
2 large eggs
1 large egg yolk
¼ cup sour cream
1 tsp vanilla extract

For the Pecan Pie Topping

⅓ cup light brown sugar
3 Tbsp heavy whipping cream
3 Tbsp light corn syrup
1 Tbsp unsalted butter
¼ tsp salt
½ tsp vanilla extract
1 cup chopped pecans
{for garnish} freshly prepared whipped cream

Instructions

For the Graham Cracker Crust

Preheat oven to 350°F.
Line a 12-cup muffin tin with paper liners; set aside.
Using a small mixing bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.
Divide crust mixture evenly into lined muffin pan. (Tip: Pack mixture down into liners using a small flat-bottomed glass.)
Bake for 5 minutes. Remove from oven and set aside to cool.

For the Cheesecake

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
Add sugar and flour; mix well, scraping down the sides of the bowl as needed.
Add eggs and egg yolk; mix until well combined.
Add the sour cream and vanilla extract; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour batter evenly into muffin cups. (Note: The cheesecake batter will fill the liners nearly to the top.)

For the Pecan Pie Topping

Using a small saucepan, add brown sugar, heavy whipping cream, corn syrup, butter and salt.
Place over medium heat, stirring often, until mixture begins to boil. Once mixture begins to boil, let it boil for 1 minute, stirring constantly.
Remove saucepan from heat and stir in vanilla extract and pecans.
Carefully spoon pecan topping evenly into muffin cups (on top of cheesecake filling).
Bake for 18-22 minutes, or until centers of cheesecakes are just barely set. (Note: If you have an instant read thermometer, the temperature should be ~150°F.)
Let cheesecakes cool for 15 minutes and then transfer to freezer for 1 hour.
Remove paper liners from cheesecakes
Before serving, garnish tops of cheesecakes with freshly prepared whipped cream.

Nutrition