If you’re looking for a dessert that combines the creaminess of cheesecake with the warmth and crunch of pecan pie, then these Mini Pecan Pie Cheesecakes are just what you need. These delightful treats take the best of two classic desserts and merge them into an irresistible, bite-sized treat that’s perfect for the holiday season. Featuring a graham cracker crust, a creamy cheesecake filling, and a luscious pecan pie topping, these mini cheesecakes are ideal for parties, gatherings, or as a sweet addition to your dessert table.

Each mini cheesecake packs a rich, buttery crust, a smooth cheesecake layer, and a gooey pecan topping that bursts with caramelized flavor. Unlike full-sized cheesecakes or pecan pies, these individual treats are easy to serve, making them perfect for holiday entertaining. They’re also wonderfully customizable, allowing you to make adjustments to suit dietary preferences or to add a personal twist.

In this comprehensive recipe guide, we’ll cover everything you need to know to create the perfect Mini Pecan Pie Cheesecakes, from the list of ingredients to troubleshooting tips. We’ll explore ingredient substitutions, step-by-step instructions, variations, storage advice, and answer frequently asked questions to ensure success. These mini cheesecakes are guaranteed to impress friends and family and may just become your new holiday favorite!

Why You’ll Love This Recipe

Two Desserts in One: Enjoy the creamy, tangy taste of cheesecake and the sweet, nutty richness of pecan pie in one bite-sized dessert.
Perfect for Entertaining: These mini treats are easy to serve, making them ideal for gatherings, potlucks, and holiday events.
Customizable: You can adapt the recipe to include different crust options or add a splash of bourbon for extra flavor.
Make-Ahead Friendly: These cheesecakes can be made ahead and stored, so they’re ready whenever you need them.
Great for Gifting: Mini desserts make lovely holiday gifts for neighbors, friends, or family members.

Preparation Time and Servings

Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling & Chilling Time: 3 hours
Total Time: 4 hours
Yield: 12 mini cheesecakes
Serving Size: 1 mini cheesecake

Nutritional Information (per serving)

Calories: 320 kcal
Carbohydrates: 27g
Protein: 4g
Fat: 23g
Fiber: 1g
Sugar: 19g

Ingredients

For the Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream

For the Pecan Pie Topping

1/4 cup brown sugar, packed
1/4 cup light corn syrup
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a standard muffin tin with 12 cupcake liners.
Mix the Ingredients: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Form the Crusts: Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly with the back of a spoon or a small glass to form a compact layer.
Bake: Bake the crusts for 5 minutes to set, then remove from the oven and let them cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add Sugar and Egg: Add the granulated sugar and beat until well combined. Then, add the egg and vanilla extract, mixing until just combined. Avoid over-beating the mixture, as this can cause cracks in the cheesecakes.
Fold in Sour Cream: Gently fold in the sour cream to add creaminess and prevent the filling from being too dense.
Fill the Cups: Spoon the cheesecake filling over the cooled crusts, filling each cup about 2/3 full. Smooth the tops with a spoon.

Step 3: Bake the Cheesecakes

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
Cool: Remove from the oven and let the cheesecakes cool in the pan for 10 minutes. Then transfer the cheesecakes to a wire rack to cool to room temperature.
Chill: Place the cheesecakes in the refrigerator to chill for at least 2 hours, or until completely set.

Step 4: Make the Pecan Pie Topping

Combine Ingredients: In a small saucepan, combine the brown sugar, corn syrup, melted butter, and vanilla extract. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is smooth.
Add Pecans: Remove the saucepan from heat and stir in the chopped pecans.
Cool Slightly: Let the pecan topping cool for a few minutes to thicken slightly before spooning it onto the cheesecakes.

Step 5: Assemble and Serve

Top the Cheesecakes: Spoon a generous tablespoon of the pecan pie topping over each cheesecake, spreading it gently to cover the top.
Chill Again: For best results, return the cheesecakes to the refrigerator to chill for an additional hour, allowing the topping to set.
Serve: Remove the cupcake liners before serving, if desired, and enjoy!

Ingredient Background

Cream Cheese: The base of the cheesecake layer, providing a creamy and tangy flavor that balances the sweetness of the pecan topping.
Graham Cracker Crust: Adds a buttery and slightly crunchy base that complements the creamy cheesecake filling.
Brown Sugar and Corn Syrup: These ingredients create the caramel-like flavor and gooey texture of the pecan pie topping.
Pecans: Known for their rich, buttery flavor, pecans are the star of the show in the topping, adding a crunchy contrast to the smooth cheesecake.

Technique Tips

Room Temperature Ingredients: Make sure the cream cheese, egg, and sour cream are at room temperature for a smooth, lump-free filling.
Avoid Over-Mixing: Over-beating the cheesecake filling can incorporate too much air, leading to cracks during baking.
Press the Crust Firmly: Pressing down the crust tightly ensures it holds together when you remove the cheesecakes from the liners.

Alternative Presentation Ideas

Mini Mason Jars: Instead of a muffin tin, layer the ingredients in mini mason jars for a rustic, individual serving presentation.
Bite-Sized: Use a mini muffin tin to create even smaller cheesecakes, perfect for dessert platters or party trays.
Top with Whipped Cream: Add a dollop of whipped cream and a sprinkle of cinnamon on top for an extra decadent treat.

Additional Tips for Success

Chill the Cheesecakes Fully: Cheesecakes need to chill for at least 2 hours to firm up. For the best texture, chill overnight.
Prevent Soggy Crust: To avoid a soggy crust, bake it briefly before adding the cheesecake filling.
Use a Cookie Scoop: For consistent portioning, use a cookie scoop to divide the cheesecake filling evenly among the muffin cups.

Recipe Variations

Chocolate Pecan Cheesecake: Add 1/4 cup of melted chocolate to the cheesecake filling for a chocolatey twist.
Maple Pecan Cheesecake: Replace the vanilla in the topping with maple extract for a maple-infused pecan flavor.
Bourbon Pecan Topping: Add a splash of bourbon to the pecan pie topping for a subtle kick.

Freezing and Storage

Refrigerate: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Freeze: To freeze, wrap each cheesecake individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Healthier Twist Ideas

Reduce Sugar: Substitute half of the sugar in the cheesecake filling with a low-calorie sweetener.
Use Greek Yogurt: Swap the sour cream with Greek yogurt for a protein boost and fewer calories.
Whole Wheat Crust: Replace graham crackers with whole wheat or gluten-free crackers for added fiber.

Serving Suggestions for Events

Holiday Dessert Table: Arrange these mini cheesecakes on a dessert platter along with holiday cookies, cakes, and tarts.
Thanksgiving Dinner: Serve as an alternative to traditional pecan pie for a unique Thanksgiving dessert.
Gift Boxes: Wrap a few mini cheesecakes in a holiday-themed box for a homemade holiday gift.

Special Equipment

Muffin Tin: Use a standard muffin tin with liners for easy portioning and serving.
Electric Mixer: An electric mixer ensures a smooth, creamy cheesecake filling.
Cookie Scoop: A scoop helps with evenly distributing the cheesecake batter for uniform mini cheesecakes.

Frequently Asked Questions

Can I make these cheesecakes gluten-free?
- Yes, substitute the graham cracker crumbs with gluten-free cookies or crackers.
Can I make these in advance?
- Absolutely! These cheesecakes can be made a day ahead and stored in the fridge.
What other crust options can I use?
- Try using crushed vanilla wafers, gingersnaps, or chocolate cookies for a different flavor.
Do I have to use sour cream?
- Sour cream adds creaminess, but you can use Greek yogurt as a substitute.
How do I prevent cracks in the cheesecakes?
- Avoid over-mixing the filling and ensure the cheesecakes are fully chilled before adding the topping.
Can I skip the pecan topping?
- Yes, you can enjoy the cheesecakes plain or top them with whipped cream instead.
How do I know when they’re done baking?
- The centers should be set but slightly jiggly; they’ll firm up as they cool.
Can I use a springform pan?
- This recipe is for mini cheesecakes, but you can double it and use a small springform pan.

Conclusion

Mini Pecan Pie Cheesecakes are the ultimate holiday treat, blending the creamy richness of cheesecake with the sweet, nutty flavor of pecan pie. These individual desserts are easy to make, versatile, and perfect for festive gatherings. Whether you’re hosting a holiday dinner, attending a potluck, or simply craving a special dessert, these mini cheesecakes are sure to impress.

Mini Pecan Pie Cheesecakes

Author: Amelia
Total Time: 4 hours
Yield: 12 mini cheesecakes 1x

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