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Mini Pecan Pie Cheesecakes Recipe

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★★★★★

4.6 from 79 reviews

Mini Pecan Pie Cheesecakes are delightful bite-sized desserts featuring a buttery graham cracker crust, creamy cheesecake filling, and a rich, gooey pecan pie topping. Baked in a water bath for a velvety texture and topped with toasted pecans, these individual cheesecakes are perfect for special occasions or an indulgent treat.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 1/2 tbsp unsalted butter, melted

Cheesecake Filling

  • 12 oz cream cheese, softened
  • 1/2 cup sour cream, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup heavy cream
  • 1 tsp all-purpose flour
  • 1/4 tsp salt

Pecan Pie Topping

  • 6 tbsp unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup (optional for shine)
  • 1/4 tsp salt
  • 2 cups pecans, toasted and roughly chopped
  • 1 tbsp vanilla extract

For Serving

  • Whipped cream (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking. Set aside while you prepare the crust.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix thoroughly until the mixture resembles wet sand, ensuring even distribution of butter for binding.
  3. Form the Crusts: Divide about 1 heaping tablespoon of the crust mixture into each muffin cup. Press firmly into an even layer to form the base of the mini cheesecakes.
  4. Bake the Crusts: Bake the crusts in the preheated oven for 5 minutes until set and slightly golden. Remove from the oven and allow them to cool slightly while you prepare the filling.
  5. Prepare the Cheesecake Filling: In a large bowl, beat together the softened cream cheese and sour cream until smooth and creamy. Add the granulated sugar, light brown sugar, salt, and vanilla extract; beat until combined.
  6. Add Eggs: On low speed, add the egg and egg yolk to the mixture. Beat gently until just combined to avoid incorporating too much air which can cause cracks.
  7. Incorporate Heavy Cream and Flour: Gently fold in the heavy cream and all-purpose flour until the mixture is smooth and well blended.
  8. Fill the Muffin Cups: Evenly divide the cheesecake filling over the baked crusts, filling each cup almost to the top for a nice rounded finish once baked.
  9. Prepare Water Bath and Bake: Place the muffin pan inside a larger baking dish and pour hot water halfway up the sides of the muffin pan. This water bath will help the cheesecakes bake gently and achieve a creamy texture. Bake at 325°F (163°C) for 18 minutes.
  10. Rest in Oven: After baking, turn off the oven and keep the door closed. Let the cheesecakes sit inside for 12 minutes to finish cooking gently and prevent cracks.
  11. Cool and Chill: Remove the cheesecakes from the water bath and cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set.
  12. Make the Pecan Pie Topping: In a small saucepan over low heat, melt the butter. Add brown sugar, corn syrup (if using), heavy cream, and salt. Whisk continuously until the mixture is melted thoroughly and starts bubbling, about 2 minutes.
  13. Add Pecans and Vanilla: Remove from heat and fold in the toasted, roughly chopped pecans and vanilla extract. Allow the mixture to cool while stirring occasionally to thicken slightly.
  14. Assemble and Serve: Spoon the pecan pie topping generously over the chilled mini cheesecakes. Serve immediately or refrigerate until ready. Optionally, garnish each with a dollop of whipped cream for extra indulgence.

Notes

  • Use room temperature ingredients for a smoother cheesecake filling.
  • Melted butter should not be hot when mixing with the crust to avoid sogginess.
  • The water bath helps prevent cracks and creates a creamy texture.
  • Light corn syrup in the topping is optional but adds a glossy finish.
  • Toast pecans before chopping to enhance their flavor.
  • Chilling cheesecakes thoroughly ensures clean slicing and proper firmness.
  • Use paper liners for easy removal and to prevent sticking.

Keywords: mini pecan pie cheesecakes, pecan pie topping, mini cheesecakes, holiday desserts, bite-sized desserts

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