Mini Pecan Pie Cheesecakes: A Perfect Bite-Sized Dessert with a Sweet, Nutty Twist

Mini Pecan Pie Cheesecakes combine the creamy richness of cheesecake with the sweet, gooey filling of a pecan pie, all in a convenient, individual portion. These mini cheesecakes have a buttery graham cracker crust, a smooth cheesecake center, and a deliciously caramelized pecan topping that brings together the best of both worlds. They’re the perfect treat for holiday gatherings, parties, or any special occasion!

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon (optional)
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs

For the Pecan Pie Topping:

• 1/2 cup pecans, chopped
• 1/4 cup brown sugar, packed
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

Prepare the Crust:

1. Preheat the Oven:
   Preheat your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners or lightly grease it.
2. Make the Crust:
   In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon (if using), and melted butter. Stir until the mixture resembles wet sand.
3. Press into Muffin Tin:
   Spoon a tablespoon of the crust mixture into each muffin cup and press down firmly with the back of a spoon to form an even crust. Bake for 8 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

4. Mix the Cream Cheese:
   In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and beat until well combined.
5. Add Sour Cream and Vanilla:
   Mix in the sour cream and vanilla extract until fully incorporated.
6. Add the Eggs:
   Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix to avoid air bubbles in the filling.
7. Fill the Muffin Tin:
   Spoon the cheesecake filling evenly over the pre-baked crusts, filling each muffin cup almost to the top. Smooth the tops with a spatula.
8. Bake the Cheesecakes:
   Bake for 18-20 minutes, or until the centers are just set (they may still be slightly jiggly). Turn off the oven and let the cheesecakes cool in the oven for 1 hour with the door slightly ajar. Then, remove and let them cool completely at room temperature.

Prepare the Pecan Pie Topping:

9. Make the Pecan Topping:
   While the cheesecakes are cooling, make the pecan topping. In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and salt. Stir until the mixture is smooth and begins to bubble. Cook for 1-2 minutes, then remove from the heat and stir in the chopped pecans.
10. Top the Cheesecakes:
    Spoon a small amount of the pecan topping onto each cheesecake, spreading it out evenly over the surface.

Chill and Serve:

11. Chill the Cheesecakes:
    Refrigerate the mini cheesecakes for at least 4 hours, or overnight, to allow them to fully set and for the flavors to meld.
12. Serve:
    Once chilled, remove the cheesecakes from the muffin tin and serve. Enjoy the creamy, nutty, and caramelized goodness of these delightful mini treats!

Tips for the Best Mini Pecan Pie Cheesecakes:

• Use Room Temperature Cream Cheese:
  Make sure your cream cheese is softened to room temperature before mixing to prevent lumps in the filling.
• Customize the Topping:
  You can add a dash of bourbon or cinnamon to the pecan topping for extra depth of flavor.
• Make Ahead:
  These mini cheesecakes can be made a day or two in advance, making them a great option for holiday parties or busy gatherings.