There’s something about the combination of cheesecake and pecan pie that just makes my heart sing. These Mini Pecan Pie Cheesecakes are perfect for anyone who loves indulging in two classic desserts in one delightful bite. I’m so excited to share this recipe with you because not only is it incredibly delicious, but it’s also easy to make! And let me tell you—the smell when these beauties are baking in the oven? Absolutely heavenly!
Ingredients
For this recipe, you’ll need three simple layers: the graham cracker crust, the creamy cheesecake filling, and the rich, gooey pecan topping.
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
Pecan Pie Topping:
- ¾ cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
How to Make Mini Pecan Pie Cheesecakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the cupcake liners, pressing it down firmly into the bottom. Bake the crust for about 5 minutes, then set it aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until everything is fully combined. Spoon the cheesecake batter over the prepared crusts, filling each liner about ¾ full.
Bake for 18-20 minutes or until the centers are just set and slightly jiggly. Allow the cheesecakes to cool completely in the muffin tin before moving on to the pecan topping.
Step 3: Pecan Pie Topping
While the cheesecakes cool, prepare the pecan topping. In a small saucepan, combine the corn syrup, brown sugar, butter, vanilla extract, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, remove from heat and stir in the chopped pecans.
Once the cheesecakes have cooled, spoon the pecan topping over each one. Refrigerate for at least 2 hours to allow the flavors to meld and set properly.
Advice for Perfect Mini Pecan Pie Cheesecakes
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free cheesecake filling.
- Don’t Overbake: Keep an eye on the cheesecakes during baking. They should have a slight jiggle in the center when they come out of the oven, as they will continue to set while cooling.
- Chill Time is Key: I know it’s tempting to dig in right away, but chilling the cheesecakes allows the flavors to develop and ensures the perfect texture.
Storage Tips for Mini Pecan Pie Cheesecakes
Store your mini pecan pie cheesecakes in an airtight container in the refrigerator for up to 4 days. If you plan to serve them for a party, make them a day in advance to allow the flavors to fully develop. Just before serving, add a dollop of whipped cream for an extra touch of indulgence!
If you’re a fan of quick and delicious desserts like these mini pecan pie cheesecakes, you’ll love trying some of my other easy recipes. Be sure to check out my peanut butter cup cake roll for a sweet recipe or try my pecan pie cheesecakes. These recipes are just as simple to make and perfect for any occasion!
Frequently Asked Questions About Mini Pecan Pie Cheesecakes
Can I make these cheesecakes in advance?
Absolutely! These mini cheesecakes can be made up to 2 days ahead of time. Just store them in an airtight container in the refrigerator until you’re ready to serve.
Can I freeze mini pecan pie cheesecakes?
Yes! Once the cheesecakes have fully set, you can freeze them (without the topping) for up to 3 months. Wrap each cheesecake individually in plastic wrap, then store them in a freezer-safe container. When ready to serve, thaw overnight in the fridge and add the pecan topping before serving.
How do I prevent cracks in the cheesecake?
Cracks are often caused by overmixing or overbaking the cheesecake. Be sure to mix the ingredients just until combined and avoid baking too long—this will help ensure a smooth, crack-free top.
Can I double the recipe for a larger crowd?
Yes! This recipe can easily be doubled to make 24 mini cheesecakes. You’ll just need an additional muffin tin and cupcake liners.
How do I get the perfect crust?
The key to a great crust is pressing the graham cracker mixture firmly into the liners. I like to use the bottom of a small glass or measuring cup to pack it down evenly.
Conclusion
These Mini Pecan Pie Cheesecakes are truly the best of both worlds! They’re the perfect dessert for holiday gatherings, potlucks, or just when you want to treat yourself to something special. Give them a try, and let me know how you like them!
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Mini Pecan Pie Cheesecakes: A Decadent Twist on Two Classics
- Total Time: 2 hours
- Yield: 12 mini cheesecakes 1x
Description
Mini Pecan Pie Cheesecakes combine two classic desserts into one perfect bite! With a buttery graham cracker crust, creamy cheesecake filling, and a sweet pecan pie topping, these mini delights are ideal for any occasion. Perfectly portioned and loaded with flavor, these cheesecakes are sure to impress. They’re simple to make and a guaranteed crowd-pleaser!
Ingredients
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the Pecan Pie Topping:
- ¾ cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the liners and bake for 5 minutes. Set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Spoon the batter into the liners over the crust, filling them ¾ full. Bake for 18-20 minutes, then let the cheesecakes cool. - Prepare the Pecan Topping:
In a small saucepan, combine corn syrup, brown sugar, melted butter, vanilla, and salt. Bring to a boil, then remove from heat and stir in chopped pecans. - Assemble and Chill:
Once the cheesecakes are cool, spoon the pecan topping over each one. Chill in the fridge for at least 2 hours before serving.
Notes
- Ensure all ingredients for the cheesecake filling are at room temperature to avoid lumps.
- Cheesecakes should have a slight jiggle when removed from the oven to prevent overbaking.
- Chill the cheesecakes for a minimum of 2 hours before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg