Description
These Mini Pecan Pie Cheesecakes are a rich and easy dessert with creamy cheesecake filling, a buttery graham cracker crust, and a sweet pecan pie topping. They are perfect for holiday dessert tables, easy recipe planning, party food ideas, and make-ahead treats when you want a simple dessert that still feels special.
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3 tablespoons unsalted butter
1/2 cup brown sugar
3 tablespoons heavy cream
3/4 cup chopped pecans
1 pinch salt
Instructions
1. Preheat the oven to 325°F and line a 12-cup muffin pan with cupcake liners.
2. Mix the graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted butter in a bowl until combined.
3. Divide the crust mixture among the muffin cups and press it down firmly.
4. Bake the crusts for 5 minutes, then let them cool slightly.
5. Beat the softened cream cheese until smooth.
6. Add 1/2 cup granulated sugar and vanilla extract, then mix until creamy.
7. Add the eggs one at a time and mix on low speed just until combined.
8. Spoon the cheesecake filling evenly over the crusts.
9. Bake for 16 to 20 minutes, until the centers are just set with a slight jiggle.
10. Cool the cheesecakes in the pan for 30 minutes, then chill in the refrigerator for at least 3 hours.
11. In a small saucepan, melt 3 tablespoons butter over medium heat.
12. Stir in the brown sugar, heavy cream, chopped pecans, and salt.
13. Cook for 2 to 3 minutes, stirring often, until the topping is glossy and slightly thickened.
14. Let the topping cool for a few minutes.
15. Spoon the pecan topping over the chilled cheesecakes before serving.
Notes
Use room temperature cream cheese for the smoothest filling.
Do not overmix the eggs or the cheesecakes can puff and crack.
For the best texture, add the pecan topping after the cheesecakes are fully chilled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285
- Sugar: 18g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg