Mini Pecan Pie Cheesecakes – Easy Recipes for Sweet Lovers
Easy recipes like these mini pecan pie cheesecakes combine creamy cheesecake and gooey pecan pie in one irresistible dessert bite.
Servings: 12 mini cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Pecan Pie Topping
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
Make the Crust
- Preheat oven to 325°F. Line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
Prepare Cheesecake Layer
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add vanilla and eggs; mix just until combined.
- Spoon the cheesecake mixture over the crusts, filling about 3/4 full.
Bake
- Bake for 20–22 minutes, or until the centers are set.
- Cool in the pan, then refrigerate for at least 2 hours.
Make Pecan Pie Topping
- In a saucepan, combine brown sugar, heavy cream, and butter.
- Bring to a simmer and cook for 2-3 minutes, then remove from heat.
- Stir in vanilla and chopped pecans.
- Spoon the pecan mixture over chilled cheesecakes before serving.