Mini Pecan Pie Cheesecakes

a hand pouring brown caramel sauce over one pecan cheesecake.

These Mini Pecan Pie Cheesecakes are the ultimate dessert mashup! Nestled in a pecan graham cracker crust, each creamy cheesecake cup is generously topped with a luscious, gooey caramel pecan topping that’s simply irresistible. Perfectly portioned for parties, they’re a delicious holiday treat! Plus, the recipe includes step-by-step photos.

Course Dessert

Cuisine American

Keyword mini cheesecakes, mini pecan pie cheesecake, pecan cheesecake, pecan pie cheesecake

Prep Time 25

Cook Time 25

Chilling time 4

Total Time 4 50

Servings Cheesecakes

Calories 452kcal

Author Maria Doss

Equipment

Ingredients

Graham cracker crust:

4 full sheets graham crackers (or use ½ cup crumbs)
½ cup pecans toasted
¼ cup white sugar
3 tablespoons unsalted butter melted

Mini Cheesecakes:

16 ounces cream cheese softened
¼ cup + 2 tablespoons sour cream
½ cup white sugar
1 teaspoon vanilla extract
2 large eggs

Pecan topping:

2 cups pecans toasted
½ cup dark brown sugar packed
½ cup heavy cream
6 tablespoons unsalted butter
1 teaspoon ground cinnamon
¾ teaspoon salt

Instructions

Crust

Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
Break the graham cracker sheets and place them in a food processor along with ½ cup of toasted pecans and ¼ cup of sugar. Process for about one minute, or until the mixture is finely ground, ensuring there are no chunks of graham cracker left.
Transfer to a bowl. Add melted butter and stir until ingredients are moistened and completely combined.
Scoop about 1 slightly heaped tablespoon of the crust mixture into each liner of your prepared muffin tin. Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring they are evenly packed into the bottom of each liner.
Bake for 5 minutes and then place the pan on a wire rack to cool while you prepare the filling. Keep oven temperature at 325°F.

Cheesecake filling

In a large bowl, combine the cream cheese and sour cream. Using an electric mixer, beat on high speed until the mixture is smooth and creamy.
Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, on medium speed until just combined.
Evenly distribute the batter between all 12 crusts, filling each one almost all the way to the top.
Bake at 325°F (163°C) for 18 to 22 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool in the pan for 1 hour and then transfer to the refrigerator for 3-4 hours or overnight.

Pecan topping

In a medium skillet, combine all the pecan topping ingredients. Cook over medium heat, stirring constantly until the butter melts and the mixture becomes syrupy.
Cook for an additional 2 to 3 minutes to allow the mixture to thicken slightly. Be careful not to let it thicken too much, as it will continue to set as it cools.
Remove the pan from heat and let it cool for 2 to 5 minutes. Spoon the mixture over the cheesecakes, ensuring an even distribution of pecans and caramel sauce on each one.
Refrigerate until serving time

Notes

Make sure you use a standard 12-count muffin pan and not a mini muffin pan.

This recipe will make 12 mini pecan cheesecakes, but you can easily cut the recipe in half or double it if needed.

Toast your pecans before using for the best flavor.

Use plain full fat Greek yogurt instead of sour cream.

Nutrition