Mini Pecan Pie Cheesecakes (Printable)
Creamy mini cheesecakes with a buttery pecan pie topping, offering a nutty crunch and velvety filling for festive occasions.
# 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
# Directions:
01 - Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened, then divide the mixture evenly among the prepared liners and press firmly to form an even crust base.
03 - Beat softened cream cheese and granulated sugar together until smooth and creamy. Add the egg, vanilla extract, and sour cream. Mix gently until combined, ensuring not to overmix.
04 - Spoon cheesecake filling evenly over each prepared crust. Bake in the preheated oven for 16 to 18 minutes, until the centers are just set. Remove from the oven and allow to cool in the pan at room temperature for 30 minutes. Refrigerate for at least 1 hour to set completely.
05 - While cheesecakes chill, combine brown sugar, unsalted butter, heavy cream, and salt in a small saucepan over medium heat. Stir constantly and bring to a simmer, allowing the mixture to thicken for about 3 to 4 minutes. Remove from the heat, stir in chopped pecans and vanilla extract, and let cool slightly.
06 - Once cheesecakes are thoroughly chilled, spoon pecan topping generously over each one. Refrigerate for an additional 15 to 20 minutes, then serve chilled.
# Expert Advice:
01 -
- The combination of tangy cheesecake and gooey pecan pie topping is the best kind of delicious surprise.
- They&aposeasy to share and look adorable on any holiday dessert table.
02 -
- If your cream cheese is even slightly cold, the filling comes out lumpy—I learned to leave it out much longer than I think I need.
- Adding the pecan topping while the cheesecakes are still soft leads to a sticky mess; wait until they&aposre chilled and set.
03 -
- Press the crust firmly or it can fall apart when you remove the minis from the pan.
- Blending the pecan topping just until glossy keeps it soft enough to spoon but thick enough to stay put.