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.

Pecan Pie Mini Cheesecakes

It’s no secret here at BBN we’re BIG pecan pie fans! And I know for a fact you guys are, too! Because my no corn syrup pecan pie goes viral every November. And my pecan pie cheesecake basically has a cult following! And don’t even get me started on how crazy you guys go over my overnight bourbon pecan pie French toast casserole!

So, with Thanksgiving just 22 days away (yes, really!), it felt time to share a brand new pecan pie inspired recipe with you. So, without further ado, say hello to mini pecan pie cheesecakes! Because the only thing we love more than pecan pie MIGHT be mini cheesecakes.

And these little cuties are the ultimate recipe to share with a crowd. Just be sure you make enough… I’ve seen people polish off 3 of these in a row without taking a break.

Ingredients you’ll need

• Graham Crackers Crumbs: For ease, I always use pre-crushed graham cracker crumbs. But you may certainly buy sheets of graham crackers, crush them in a food processor, and measure the amount called for.
• Sugar: You’ll use both brown sugar and granulated sugar in this recipe. I do not suggest subbing one for another.
• Cinnamon: Just a pinch adds warmth and spice, and gives this recipe an overall cozy taste without overpowering the other flavors.
• Salt: Balances the sweetness and enhances the flavors in this recipe.
• Melted butter: I always suggest using unsalted, but salted butter will work in a pinch! Simply omit the salt called for.
• Cream Cheese: For the cheesecake filling, you want to use very soft brick-style cream cheese! If it’s too hard when you go to beat the cream cheese, it’ll clump up, and won’t yield a smooth cheesecake mixture. I love Philadelphia brand, but use whatever you prefer. Just be sure it’s full-fat. This is not the place to they and save on saturated fat!
• Sour Cream: I know I sound like a broken record, but make sure it’s full-fat, and at room temperature! Cold ingredients don’t bond evenly.
• Vanilla Extract: Use a quality real vanilla, not imitation vanilla! A bourbon vanilla extract would also work nicely in this recipe.
• Eggs: You’ll use a whole egg plus an egg yolk. You may save the leftover egg white for another recipe, or simply discard.
• Flour: Just a smidge helps thicken the cheesecake and give it its signature dense but creamy texture.
• Heavy Cream: Aka whipping cream! Do not sub milk or even half and half here.
• Pecans: Make sure your nuts have not gone rancid by giving them a quick taste test before use! Trust me, nothing ruins a recipe like spoiled pecans.

Baked in a muffin tin, these are so much easier than baking a traditional cheesecake – or pie! No pesky water bath or springform pan required. Just be sure to use a standard size muffin pan if you want to yield exactly one dozen. You may also double this recipe if desired! And give yourself plenty of time to make these AND let them chill.

More Pecan Pie Recipes:

• Brownie Pecan Pie
• Easy Pecan Pie Cheesecake Bars
• Chocolate Pecan Pie
• Pecan Pie Bars
• Overnight Pecan Pie French Toast
• Pecan Pie Energy Bites

Mini Pecan Pie Cheesecakes

Ashley Manila

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.

5 from 2 votes

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Prep Time 30 mins

Cook Time 35 mins

Chilling/Cooling: 3 hrs

Course Dessert

Cuisine Baking, Cake

Servings 1 dozen mini cheesecakes

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:

• 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

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. 

Keyword cheesecake, mini cheesecakes, pecan pie, pecan pie cheesecake

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