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Irresistible Mini Pecan Pie Cheesecakes in Just 5 Steps

Mini Pecan Pie Cheesecakes
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Mini Pecan Pie Cheesecakes are the perfect holiday dessert, combining creamy cheesecake with a gooey pecan pie topping for an irresistible treat.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp melted butter
  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup light corn syrup
  • 2 tbsp butter
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • Whipped cream (optional)
  • Whole pecans (optional)
  • Caramel drizzle (optional)

Instructions

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into lined muffin tins to form the crust base.
  2. Beat softened cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Pour over crusts.
  3. Bake at 325°F for 20–22 minutes or until centers are set. Let cool, then refrigerate.
  4. In a pan, combine brown sugar, corn syrup, butter, cinnamon, salt, and vanilla. Stir in chopped pecans and simmer until bubbly.
  5. Spoon the pecan topping over chilled cheesecakes. Add whipped cream, a whole pecan, and drizzle with caramel.

Notes

  • Use room-temperature cream cheese for a smoother filling.
  • Refrigerate for at least 2 hours before serving for best texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/mini-pecan-pie-cheesecakes-recipe/