Mini Pecan Pie Cheesecakes (Printer-Friendly)

Individual cheesecakes with graham crust, cream cheese filling and a sticky pecan topping—ideal for holiday gatherings.

# What You’ll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream

→ Pecan Pie Topping

09 - 2/3 cup chopped pecans
10 - 1/3 cup brown sugar
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons heavy cream
13 - 1/4 teaspoon salt
14 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Divide evenly among the liners, pressing firmly into the base to form a compact crust.
03 - In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add egg, vanilla extract, and sour cream; mix until just blended. Avoid overbeating.
04 - Spoon the cheesecake mixture over the prepared crusts, dividing evenly. Bake for 16 to 18 minutes or until centers are just set.
05 - Remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 1 hour to set completely.
06 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Bring to a simmer, stirring continuously, until thickened, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and let cool slightly.
07 - After cheesecakes are chilled, spoon the pecan topping over each cheesecake. Chill in the refrigerator for an additional 15 to 20 minutes before serving.

# Helpful Hints:

01 -
  • They’re perfectly portioned so you never have to argue over the last slice.
  • The nutty brown sugar topping turns a simple treat into something show-stopping for any gathering.
02 -
  • If you pour the pecan topping on while the cheesecakes are still warm, it can melt into the filling and lose that pretty layered look.
  • Letting the cream cheese come to room temperature makes all the difference in creating a smooth, easy-to-mix batter.
03 -
  • Use a small offset spatula to gently loosen edges before lifting out of the tin—it’s a lifesaver.
  • Sneak in a pinch of cinnamon to the crust for a subtle warmth that surprises everyone.

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