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Mini Pecan Pie Cheesecakes

Mini pecan pie cheesecakes pair a graham cracker crust and creamy baked filling with a spoonable brown sugar pecan topping. Chill them until fully set for a rich, layered dessert in easy-to-serve portions.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling and chilling 4 hours 43 minutes
Total Time 5 hours 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter melted
Filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 2 tbsp unsalted butter
  • 0.5 cup brown sugar packed, light
  • 0.25 cup corn syrup light
  • 2 tbsp heavy cream
  • 0.25 tsp kosher salt
  • 1 cup pecans chopped

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. Heat the oven to 325°F and line a standard 12-cup muffin pan with paper liners.
  2. Stir the graham cracker crumbs, granulated sugar, and melted butter together, then divide the mixture among the liners and press it firmly into the bottoms.
  3. Bake for 5 to 7 minutes, then set the pan aside while you make the filling.
Make the filling
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth, scraping down the sides as needed.
  2. Beat in the eggs one at a time, then mix in the sour cream and vanilla just until combined.
  3. Divide the filling among the crusts and bake for 20 to 25 minutes, until the edges are set and the centers reach 160°F on an instant-read thermometer.
  4. Cool the cheesecakes in the pan for 30 minutes, then refrigerate them for at least 4 hours until fully chilled.
Make the topping
  1. Melt the butter in a small saucepan over medium heat, then stir in the brown sugar, corn syrup, heavy cream, and salt.
  2. Bring the mixture to a gentle simmer, stirring, and cook for 1 minute; remove it from the heat and stir in the pecans.
  3. Cool the topping for 10 to 15 minutes until thickened but still spoonable, then divide it over the chilled cheesecakes.

Notes

For a smooth filling, use softened cream cheese and room-temperature eggs. Refrigerate covered for up to 4 days; freeze the cheesecakes without topping for up to 2 months and thaw in the refrigerator. For a gluten-free option, use gluten-free graham cracker crumbs.