Mini Pecan Pie Cheesecakes Recipe
These mini pecan pie cheesecakes combine the creamy richness of cheesecake with a buttery, caramel-like pecan topping. Perfectly portioned for individual servings, these treats are ideal for holiday gatherings or special events. Easy to make and a crowd-pleaser every time, this dessert brings together the best of cheesecake and pecan pie in one bite!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
- Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- Pecan Pie Topping:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
- Combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each liner.
- In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, and mix until fully combined.
- Spoon cheesecake mixture over the crusts and bake for 18-20 minutes, or until set.
- In a small saucepan, combine pecans, brown sugar, melted butter, cream, and vanilla. Cook over low heat until bubbly.
- Spoon pecan mixture over the cheesecakes and let cool before serving.
Notes
- Make sure to fully cool the cheesecakes before topping with the pecan mixture to avoid sinking.
- These mini cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 17g
- Sodium: 160mg
Find it online: https://katyrecipes.com/mini-pecan-pie-cheesecakes-recipe/