Mini Pecan Pie Cheesecakes

5 from 4 votes

Buttery graham cracker crust, velvety cheesecake filling with pecan pie topping make these Mini Pecan Pie Cheesecakes amazing!

Prep Time45

Cook Time30

Chill Time2

Total Time3 15

Course: Dessert

Cuisine: American

Servings:

Calories: 330kcal

Author: Julie Evink

Ingredients

Crust:

1 ¼ cups crushed graham crackers
¼ cup brown sugar
2 Tablespoons finely chopped pecans
½ cup salted butter melted

Cheesecake:

16 ounces cream cheese room temperature
⅓ cup sugar
⅓ cup heavy cream
2 Tablespoons sour cream
1 teaspoon vanilla
2 eggs
½ teaspoon salt
2 teaspoons cornstarch

Pecan topping:

½ cup brown sugar
⅓ cup salted butter room temperature
3 Tablespoons sugar
1 ½ Tablespoons light corn syrup
⅓ cup heavy cream
1 teaspoon vanilla
½ teaspoon salt
2 cup chopped pecans

Instructions

Crust:

Preheat the oven to 350°. Line a 12, 8 and 6 count muffin tins with paper liners and lightly spray with baking spray. Set aside.
In a medium sized mixing bowl combine crushed graham crackers, brown sugar and chopped pecans. Add in the melted butter and mix until the texture is a wet crumb. Place 1 Tbsp of crust mixture into each muffin liner in the prepared muffin tins.
Place the filled muffin tins into the preheated oven on the center rack and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to cool. Make the cheesecake filling.

Cheesecake:

Keep the oven preheated to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat on a medium-high speed for 2 minutes, until smooth.
Add in heavy cream, sour cream and vanilla and mix to combine. Add eggs and mix for 30 seconds, then add salt and mix. Lastly add in the cornstarch and mix to incorporate.
Spoon the cheesecake mixture on top of each pre baked crust. Fill each muffin liner ⅔ full with batter. Once every liner is filled, place the pans into the preheated oven. Bake for 20 minutes, until the centers are just set.
Once baked, remove from the oven and place onto a wire cooling rack to let completely cool.

Pecan Topping:

In a medium saucepan combine brown sugar, butter and sugar. Add in the corn syrup and mix to combine.
Next, add heavy cream, vanilla and salt. Whisk all ingredients together and cook on medium heat for 5 minutes, until the mixture is slightly darker. Whisk in the pecans, then remove from the heat and let cool.
Once the cheesecakes have completely cooled, spoon pecan topping onto each one. Let cool for 1-2 hours before serving.

Video

Notes

Can You Use Other Kinds Of Nuts?

If you don’t like pecans, I think walnuts or chopped peanuts would work great for the topping, too!

Can You Make Mini Pecan Cheesecakes Ahead?

Yes, you can make them ahead! I recommend making them a day ahead. Once the pecan topping is cooled to room temperature, store them in an airtight container in the refrigerator until you’re ready to serve them.

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