The Ultimate Mini Pecan Pie Cheesecakes Recipe for Sweet Bliss

Tucked away in my recipe collection, these mini pecan pie cheesecakes have become a secret weapon for dessert magic.

Creamy cheesecake meets caramelized pecan perfection in one bite-sized indulgence.

Sweet graham cracker crusts cradle a luxurious cream cheese filling that melts on your tongue.

Nutty pecans bring a delightful crunch to each miniature masterpiece.

Southern charm meets classic dessert elegance in these irresistible little treats.

Prepare to impress everyone at your next gathering with these decadent individual delights.

FAQs

• How do I prevent my cheesecake from cracking?

Ensure ingredients are at room temperature, avoid overmixing the batter, and bake in a water bath or with a pan of water in the oven to create humidity and prevent surface cracking.

• Can I make these cheesecakes ahead of time?

Yes, you can prepare these mini pecan pie cheesecakes 2-3 days in advance. Keep them refrigerated in an airtight container until ready to serve.

• What if I don't have cornstarch?

Cornstarch helps stabilize the cheesecake and prevent cracking. If unavailable, you can substitute with an equal amount of all-purpose flour, though the texture might be slightly different.

What Makes Mini Pecan Pie Cheesecakes So Tempting

• Craft Delightful Dessert Bites: Mini pecan pie cheesecakes offer a perfect combination of creamy cheesecake and rich pecan pie flavors in a compact, individually portioned treat.
• Master Stress-Free Baking: This recipe requires minimal technical skills, making it accessible for bakers of all levels while delivering impressive and professional-looking results.
• Customize with Ease: The recipe allows flexible variations, such as adjusting nut types or adding personal flavor twists to suit individual preferences and creativity.
• Crowd-Pleasing Party Favorite: These mini cheesecakes are ideal for gatherings, potlucks, and special occasions, providing an elegant dessert that looks and tastes sophisticated without complex preparation.

Ingredients Needed for Mini Pecan Pie Cheesecakes

• Graham Crackers: A classic cookie base that provides a crisp and sweet foundation for the cheesecake.
• Light Brown Sugar: Adds a rich caramel-like sweetness to the crust.
• Ground Cinnamon: Brings a warm and aromatic flavor to complement the graham cracker base.
• Butter: Helps bind the crust ingredients and creates a cohesive, buttery texture.

• Cream Cheese: The primary component that gives the cheesecake its smooth and creamy texture.
• Granulated Sugar: Provides sweetness to balance the tangy cream cheese.
• Vanilla Extract: Adds a classic, rich flavor to the cheesecake filling.
• Sour Cream: Contributes to the creamy texture and adds a subtle tanginess.
• Cornstarch: Helps stabilize the cheesecake and prevent cracking.
• Eggs: Bind the ingredients and help the cheesecake set properly.

• Butter, Brown Sugar: Create a rich, caramel-like sauce for the topping.
• Ground Cinnamon: Enhances the warm, spicy notes of the pecan topping.
• Heavy Cream: Adds richness and helps create a smooth caramel sauce.
• Pecans: Provide a crunchy, nutty texture and classic pecan pie flavor.

How to Bake Mini Pecan Pie Cheesecakes

Step 1: Prepare Baking Station

Preheat the oven to 325°F. Line a cupcake pan with paper liners, creating a cozy home for your delightful treats.

Step 2: Create Crumbly Crust

• Graham cracker crumbs
• Light brown sugar
• Ground cinnamon

Pour in melted butter and mix until the crumbs stick together like best friends. Press about 2 tablespoons of this mixture into each liner, forming a solid base.

Step 3: Whip Up Creamy Cheesecake Filling

• Softened cream cheese
• Granulated sugar
• Vanilla extract
• Sour cream
• Cornstarch

Gently fold in lightly beaten eggs, stirring just until combined. Pour this silky mixture over the crusts, filling each cup almost to the top.

Step 4: Bake to Perfection

Slide the pan into the oven and bake for 20-25 minutes. You’re looking for a set center with a tiny jiggle in the middle.

Once done, pull out the pan and let the cheesecakes cool for a full hour.

Step 5: Create Decadent Pecan Topping

In a saucepan, melt butter and brown sugar.

• Ground cinnamon
• Heavy cream
• Toasted chopped pecans

Allow the mixture to cool for 10 minutes, then generously spoon over the cooled cheesecakes.

Watch your guests’ eyes light up with delight!

Tips for Perfect Mini Pecan Pie Cheesecakes

• Refrigerate cheesecakes for at least 2 hours before serving to enhance flavor and texture development.
• Toast pecans beforehand to intensify their nutty flavor and create a deeper, more complex taste profile.
• Use room temperature cream cheese to ensure smooth blending without lumps and achieve a creamy consistency.
• Avoid overmixing the cheesecake batter to prevent air bubbles and maintain a dense, rich texture.
• Line cupcake pan with parchment paper liners for easier removal and a cleaner presentation of individual mini cheesecakes.

Variations on Mini Pecan Pie Cheesecakes

• Gluten-Free Pecan Pie Cheesecakes: Replace graham crackers with gluten-free almond flour or crushed gluten-free cookies for a celiac-friendly version.
• Maple Pecan Cheesecake Alternative: Swap brown sugar with pure maple syrup and add maple extract for a rich, woodsy flavor profile.
• Vegan Nut Cheesecake Adaptation: Use cashew cream cheese, coconut cream, and flax eggs to create a plant-based version with similar creamy texture.
• Low-Carb Nutty Cheesecake Option: Substitute graham cracker base with crushed pecans and almond flour, and use a sugar substitute like erythritol for a keto-friendly dessert.

Pairing Ideas for Mini Pecan Pie Cheesecakes

• Dark roast coffee or espresso cuts through the cheesecake's sweetness, complementing the nutty pecan topping with its robust flavor profile.
• Late harvest Riesling or Moscato d'Asti enhances the dessert's caramel notes, creating a harmonious balance between the creamy cheesecake and sugary pecan glaze.
• Serve alongside vanilla bean ice cream, which provides a cool, smooth counterpoint to the warm, crunchy pecan topping and rich cheesecake base.
• Sprinkle sea salt flakes over the cheesecake to intensify the caramel and pecan flavors, adding a sophisticated depth to each delightful bite.

Storage Tips for Mini Pecan Pie Cheesecakes

• Refrigerate: Store mini pecan pie cheesecakes in an airtight container, placing parchment paper between layers to prevent sticking. Keep chilled for up to 4 days, maintaining their delightful texture and flavor.
• Freeze: Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Countertop: Leave cheesecakes at room temperature for no more than 2 hours to prevent bacterial growth. Always prioritize food safety when handling these delicate desserts.
• Reheat: Gently warm individual cheesecakes in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes to soften slightly before enjoying.

Mini Pecan Pie Cheesecakes Recipe

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4.7 from 23 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Irresistible mini pecan pie cheesecakes blend Southern charm with creamy indulgence. Nutty caramel layers and silky cream cheese create a dessert you cannot resist.

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Ingredients

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• 16 oz cream cheese (room temperature)
• 2 eggs (gently whisked)
• 1 cup pecans (toasted and finely chopped)
• 1 1/2 cups graham crackers (finely crushed)
• 1/3 cup unsalted butter (melted and slightly cooled)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/4 cup heavy cream
• 2 tbsps cornstarch
• 2 tbsps sour cream
• 3 tbsps unsalted butter
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsps light brown sugar

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Instructions

1. Preheat the oven to 325°F and line a 12-cup cupcake pan with paper liners.
2. Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until fully combined. Press about 2 tablespoons of this mixture into each liner, creating a compact base.
3. In a separate bowl, blend cream cheese, sugar, vanilla, sour cream, and cornstarch until smooth. Gently fold in beaten eggs without overmixing. Pour the creamy mixture evenly over the prepared crusts.
4. Bake for 20-25 minutes until centers are almost set with a slight jiggle. The edges should appear slightly firm. Remove from oven and allow to cool at room temperature for one hour.
5. Create the pecan topping by melting butter in a saucepan. Add brown sugar and simmer on medium heat for 3-5 minutes until bubbling. Stir in cinnamon, heavy cream, and chopped pecans. Let the mixture cool for 10 minutes.
6. Once cheesecakes are completely cooled, generously spoon the pecan topping over each individual mini cheesecake. Chill for at least 30 minutes before serving to allow topping to set.

Notes

• Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture in your cheesecake filling.
• Gently tap the cupcake pan on the counter after filling to release any air bubbles, creating a more uniform and crack-free surface.
• For a gluten-free version, swap graham crackers with gluten-free cookie crumbs or almond flour to maintain the delicious crust.
• To prevent overbaking, watch for the slight wobble in the center of the cheesecakes, which indicates they’re perfectly cooked and will set as they cool.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 284 kcal
• Sugar: 15 g
• Sodium: 88 mg
• Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 56 mg