Mini Pecan Pie Cheesecakes Recipe
These Mini Pecan Pie Cheesecakes are the perfect dessert, blending rich cheesecake with a gooey pecan topping. Ideal for holiday gatherings or any special occasion. Keywords: mini pecan pie cheesecakes, holiday dessert, bite-sized cheesecakes, pecan pie cheesecake recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
- 16 oz cream cheese (softened)
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pecans (chopped)
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter; press into the bottoms of the liners.
- Beat cream cheese and sugar until smooth, then add eggs and vanilla. Mix until combined.
- Pour the cheesecake batter over the crusts, filling about 2/3 full.
- Bake for 20-25 minutes. Let cool completely.
- For the pecan topping: in a saucepan, melt butter, stir in brown sugar, cream, and vanilla, cook for 2 minutes. Stir in chopped pecans.
- Spoon pecan mixture over the cooled cheesecakes. Chill for 2 hours before serving.
Notes
- Allow cheesecakes to cool before adding the pecan topping to avoid melting.
- Store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 20g
- Sodium: 180mg