Description
Pecan Pie Cheesecakes combine two dessert favorites into one unforgettable treat! Creamy cheesecake layered with a buttery graham cracker crust and topped with sweet, sticky pecan pie filling. These mini cheesecakes are perfect for holiday gatherings or any time you want to impress your guests! Easy to make and bursting with flavor, this is a dessert you’ll keep coming back to. Give them a try today!
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the pecan pie topping:
- 1 cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Prepare the crust:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press a tablespoon of the mixture into each liner and bake for 5-6 minutes until golden. Let cool. - Make the cheesecake filling:
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract. Pour filling into each crust, filling about ¾ full. - Bake the cheesecakes:
Bake for 18-20 minutes until set but slightly jiggly in the center. Let cool completely before adding the topping. - Prepare the pecan pie topping:
In a saucepan, combine brown sugar, corn syrup, melted butter, vanilla, and salt. Stir until thickened (about 5 minutes), then fold in chopped pecans. Let cool slightly, then spoon the topping onto the cheesecakes. - Chill and serve:
Refrigerate the cheesecakes for at least 2 hours before serving to allow the flavors to meld.
Notes
- Make sure cream cheese and eggs are at room temperature for a smooth filling.
- These mini cheesecakes can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months (without topping).
- You can substitute walnuts for pecans if preferred or use a gluten-free graham cracker crust for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pecan Pie Cheesecakes, pecan pie, cheesecake, mini cheesecakes, holiday desserts, easy desserts