Mini Pecan Pie Cheesecakes (Printer-Friendly)
Individual cheesecakes with a creamy filling and pecan pie-style topping; buttery crust and crunchy nuts.
# 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, blend graham cracker crumbs, granulated sugar, and melted butter until mixture is evenly moistened. Divide mixture among paper liners, pressing firmly to compact into a crust.
03 - In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add egg, vanilla extract, and sour cream; mix until just combined. Spoon filling evenly over the prepared crusts.
04 - Bake cheesecakes for 16 to 18 minutes, or until centers are just set. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir constantly until mixture thickens, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and let cool slightly.
06 - Once cheesecakes are chilled, spoon pecan topping over each one. Chill for another 15 to 20 minutes before serving.
# Expert Advice:
01 -
- You get your own personal cheesecake, complete with gooey, pecan pie topping—no one has to share.
- They chill quickly, so you’re only ever a couple hours away from a seriously decadent dessert.
02 -
- If you rush chilling, the cheesecake can turn gummy and the topping may slide right off.
- Letting the pecan topping cool just slightly before spooning prevents it from sinking into the cheesecake layer.
03 -
- Don’t skip toasting the pecans, even for a minute—this step transforms the topping from good to irresistible.
- A little sprinkle of flaky salt before serving turns these into showstoppers.