Description
Mini Pecan Pie Cheesecakes
Inspired by a beloved holiday tradition, these Mini Pecan Pie Cheesecakes combine the best of both worlds – the creamy decadence of cheesecake with the nutty sweetness of pecan pie. Perfectly portioned and bursting with nostalgic flavors, they’re a must-have for any festive gathering. They’re sure to make your dessert table shine!
1 ½ cups crushed graham crackers
2 tbsp light brown sugar
1 tsp cinnamon
1/3 cup unsalted butter, melted
16 oz cream cheese, room temp
½ cup granulated sugar
1 tsp vanilla extract
2 tbsp sour cream
2 eggs, whisked
3 tbsp unsalted butter
½ cup light brown sugar
½ tsp cinnamon
¼ cup heavy cream
1 cup toasted pecans, chopped
Directions:
1. Prepare crust, bake cheesecake filling, and top with caramel pecans.
Prep Time: 30 mins
Kcal: 290
Step-by-Step Guide
1. Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
2. For the crust: In a medium bowl, combine the crushed graham crackers, 2 tbsp light brown sugar, and 1 tsp cinnamon. Stir in the 1/3 cup melted butter until the mixture resembles wet sand. Press about 1.5 tablespoons firmly into the bottom of each muffin cup. Bake for 8 minutes, then let cool slightly.
3. For the filling: Using a hand or stand mixer, beat the room-temperature cream cheese until smooth. Add the granulated sugar and vanilla, beating until combined. Mix in the sour cream. Add the whisked eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
4. Divide the cheesecake batter evenly among the crust-lined cups, filling each about 3/4 full. Bake for 20-22 minutes, or until the centers are just set. The tops may puff slightly. Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
5. For the topping: In a small saucepan over medium heat, melt 3 tbsp butter. Whisk in 1/2 cup light brown sugar and 1/2 tsp cinnamon until dissolved. Cook for 1 minute. Carefully whisk in the heavy cream until smooth and slightly thickened, about 2-3 more minutes. Remove from heat and stir in the toasted chopped pecans. Let cool for 5-10 minutes until thickened but still pourable. Spoon the pecan topping over each cooled cheesecake.
6. Refrigerate the cheesecakes for at least 4 hours, or overnight, before serving.
Serving Suggestions
Serve these mini cheesecakes chilled. For an elegant touch, garnish each with a single whole toasted pecan, a dollop of whipped cream, or a light drizzle of extra caramel sauce. They pair wonderfully with a cup of strong coffee, spiced chai tea, or a dessert wine like port. Arrange them on a tiered stand for a beautiful holiday display.
How-to Summary
Create a spiced graham cracker crust and pre-bake. Prepare a simple, creamy cheesecake filling and bake until set. Top with a homemade caramel-pecan mixture made by cooking butter, brown sugar, cinnamon, and cream, then stirring in toasted pecans. Chill thoroughly before serving.
Frequently Asked Questions
Can I make these ahead of time? Absolutely. They are perfect for making ahead. Store them covered in the refrigerator for up to 3 days. Add the pecan topping up to 1 day before serving.
Can I use pre-made caramel sauce? Yes, for a shortcut, you can use about 1 cup of good-quality store-bought caramel sauce. Warm it slightly and mix in the toasted pecans before spooning it on.
How do I prevent cracks in the cheesecake? Avoid overmixing the batter after adding the eggs, as this incorporates too much air. Also, do not overbake; the centers should still have a slight jiggle when you remove them from the oven.
Can I freeze them? Yes, you can freeze the cheesecakes (without topping) for up to 2 months. Thaw overnight in the refrigerator and add the pecan topping before serving.
What’s the best way to toast pecans? Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, until fragrant. Watch closely to prevent burning.
Common Mistakes to Avoid
Avoid using cold cream cheese, as it will lead to a lumpy batter. Ensure all filling ingredients are at room temperature. Do not overfill the muffin cups, as the cheesecakes will rise during baking. Let the caramel topping cool slightly before adding it to the cheesecakes; if it’s too hot, it will melt the filling. Most importantly, do not skip the chilling step—it is essential for the perfect texture.
Conclusion
These Mini Pecan Pie Cheesecakes are the ultimate fusion dessert, delivering rich, familiar flavors in a perfectly personal portion. With a creamy filling, spiced crust, and decadent nut topping, they are surprisingly straightforward to make. By following this detailed guide and avoiding common pitfalls, you can create a stunning, crowd-pleasing treat that will become a new holiday tradition. Enjoy the process and the delicious results!