Mini Pecan Pie Cheesecakes

abderrahmane arbaouion

If you love the rich, nutty sweetness of  pecan pie and the  creamy indulgence of  cheesecake, this recipe is perfect for you. Mini Pecan Pie Cheesecakes combine buttery graham cracker crusts, smooth and creamy cheesecake filling, and a luscious pecan pie topping into individual, perfectly portioned desserts. These mini cheesecakes are ideal for holiday gatherings, dinner parties, or simply treating yourself to a decadent dessert without committing to a full-size pie or cheesecake.

This guide provides step-by-step instructions, tips, troubleshooting, storage recommendations, serving suggestions, and variations to ensure your mini pecan cheesecakes come out perfectly every time. With this recipe, even novice bakers can achieve professional-quality results.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1/2 cup sour cream

For the Pecan Pie Topping:

  • 1/2 cup unsalted butter, melted

  • 1/2 cup brown sugar, packed

  • 1/4 cup light corn syrup

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1 1/2 cups pecans, chopped

Optional Garnish:

  • Whipped cream

  • Whole pecans

  • Caramel drizzle

Equipment

  • 12-cup muffin tin or mini springform pans

  • Paper cupcake liners or silicone cups

  • Mixing bowls

  • Electric mixer

  • Rubber spatula

  • Measuring cups and spoons

  • Small saucepan or microwave-safe bowl for topping

  • Cooling rack

Using the proper equipment ensures uniform mini cheesecakes that bake evenly and hold their shape.

Preparation Time

  • Prep time: 40 minutes

  • Bake time: 25–30 minutes

  • Cooling time: 30 minutes

  • Chill time: 2–4 hours

  • Total time: ~4–5 hours

  • Yield: 12 mini cheesecakes

Step-by-Step Instructions

Preheat Oven and Prepare Pan

Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups. If using paper liners, lightly grease them with butter to prevent sticking.

2. Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand.

Divide the mixture evenly among the muffin cups, pressing firmly into the bottom to form a compact crust. Use the bottom of a small glass or measuring cup to press the crust evenly. Bake for 5–7 minutes to set the crust, then remove from the oven and allow to cool slightly.

3. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue to beat until fully incorporated.

Add the eggs, one at a time, mixing on low speed to prevent over-incorporating air, which can cause cracks. Mix in the vanilla extract and sour cream until smooth and creamy.

4. Assemble the Cheesecake

Spoon the cheesecake filling evenly into each muffin cup, filling approximately 3/4 full. Smooth the tops with a spatula for uniform appearance.

Bake in the preheated oven for 18–20 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake to ensure creamy texture. Remove from the oven and allow to cool for 10 minutes.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.

Next »»