Servings
Font
Back
0 from 18 votes

Mini Pecan Pie Cheesecakes

Mini Pecan Pie Cheesecakes are so cute and the perfect dessert for after Thanksgiving dinner! The mini cheesecakes are smooth and creamy, the graham cracker crust is crunchy, and the pecan pie filling on top is sweet, gooey, and loaded with chopped pecans.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Servings: 1 dozen mini cheesecakes
Course: Dessert
Cuisine: Australian , International

Ingredients

For the Crust:
  • 1 cup (120g) Graham cracker crumbs
  • 2 Tablespoons (28g) granulated sugar
  • 1 Tablespoon (14g) light brown sugar packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 and 1/2 Tablespoons (49g) unsalted butter melted
For the Cheesecake Filling:
  • 12 ounces (340g) full-fat brick-style cream cheese softened
  • 1/2 cup full-fat sour cream room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cups (53g) light brown sugar packed
  • 3 teaspoons vanilla extract
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1/4 cup (57ml) heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
For the Pecan Pie Topping:
  • 6 Tablespoons (80g) unsalted butter
  • 3/4 cup (159g) light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (113ml) heavy cream room temperature
  • 1/4 teaspoon salt
  • 2 cups (227g) pecans roughly chopped
  • 1 Tablespoon (14ml) vanilla extract
  • Whipped Cream store-bought to homemade, optional

Instructions

For the Crust:
    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick baking spray, set aside until needed.
  2. In a large bowl combine graham cracker crumbs, both sugars, cinnamon ,salt, and melted butter. 
  3. Using a rubber spatula, stir well to evenly combine. Divide the filling evenly among the prepared liners, adding about 1 heaping tablespoonful to each cup. Press the crust down firmly into an even layer (I use the back of a tablespoon to do this).
  4. Bake in the preheated oven for 5 minutes then remove from the oven and set aside to cool. In the meantime, make your filling.
  5. Reduce the oven temperature to 300 degrees (F). 
For the Cheesecake Filling:
  1. In the bowl of a food processor, or in a large bowl using an electric hand held mixer, beat the softened cream cheese and sour cream until very smooth. 
  2. Add in both sugars and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. 
  3. On low speed, add in the egg and egg yolk and beat until just combined. Do not over mix. 
  4. Turn the mixer off and, using a rubber spatula, gently stir in the cream, ground cinnamon, and flour, mixing until evenly combined.
  5. Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
  6. Bake in the preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.
  7. Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 and 1/2 hours. 
For the Pecan Pie Topping:
  1. In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes. 
  2. Add in the cinnamon, heavy cream, and salt and whisk to combine. 
  3. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla.
  4. Transfer to a large bowl and cool completely at room temperature, about 30 minutes, stirring occasionally. 
  5. Divide the mixture on top of the chilled cheesecakes. Top with swirls of whipped cream, if desired, and serve at once.

Notes

  • Mini cheesecakes may be stored in the fridge, without the pecan topping, for up to 3 days. Or frozen, without the pecan topping, for up to 2 months.