Mini Pecan Pie Cheesecakes
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
3 hrs
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Servings
1 dozen mini cheesecakes
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Course
Dessert
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Cuisine
Australian, International
Mini Pecan Pie Cheesecakes
Description
Mini Pecan Pie Cheesecakes start with a buttery graham cracker crust seasoned with cinnamon and sugars, pressed into a muffin tin. The cheesecake filling is made from smooth cream cheese mixed with sour cream, sugars, and a hint of vanilla and cinnamon, giving a creamy yet subtly spiced layer. Once the crust is pre-baked, the filling is added and baked at a lower temperature to create a tender texture without cracking. The pecan pie topping, made from butter, brown sugar, cinnamon, heavy cream, and chopped pecans, is poured over the cheesecakes to deliver a nutty, caramelized finish with a creamy consistency and crunchy bite. These bite-sized treats serve well as dessert portions and can be refrigerated or frozen before adding the topping.
They can be enjoyed on their own or topped with optional whipped cream for added richness. Perfect for parties or an indulgent snack, these cheesecakes provide texture contrasts with a crisp crust, creamy center, and crunchy nut topping.
Chilling the crust before baking helps it hold together, and the topping is added fresh to preserve pecan crunch. The mini cheesecakes store well refrigerated without the topping for up to three days, or frozen for up to two months to maintain quality.
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) butter melted, unsalted
For the Cheesecake Filling:
- 12 ounces (340g) cream cheese softened, full-fat brick-style
- 1/2 cup sour cream room temperature, full-fat
- 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 room temperature, yolk
- 1/4 cup (57ml) heavy cream
- 1/4 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
For the Pecan Pie Topping:
- 6 Tablespoons (80g) butter unsalted
- 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:
- 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.
- In a large bowl combine graham cracker crumbs, both sugars, cinnamon ,salt, and melted butter.
- 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).
- Bake in the preheated oven for 5 minutes then remove from the oven and set aside to cool. In the meantime, make your filling.
- Reduce the oven temperature to 300 degrees (F).
For the Cheesecake Filling:
- 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.
- Add in both sugars and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed.
- On low speed, add in the egg and egg yolk and beat until just combined. Do not over mix.
- Turn the mixer off and, using a rubber spatula, gently stir in the cream, ground cinnamon, and flour, mixing until evenly combined.
- Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
- Bake in the preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.
- 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:
- 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.
- Add in the cinnamon, heavy cream, and salt and whisk to combine.
- 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.
- Transfer to a large bowl and cool completely at room temperature, about 30 minutes, stirring occasionally.
- Divide the mixture on top of the chilled cheesecakes. Top with swirls of whipped cream, if desired, and serve at once.
Notes
- Store mini cheesecakes without the pecan topping in the refrigerator for up to 3 days to maintain freshness.
- For longer storage, freeze cheesecakes without the topping for up to 2 months and add topping after thawing.
User Reviews
Overall Rating
5
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