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Mini Pecan Pie Cheesecake
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Mini Pecan Pie Cheesecakes

Masterpieces of flavor and texture. Smooth cheesecake base meets buttery, caramelized pecan topping, creating a harmonious blend of creamy and nutty goodness.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24

Ingredients

For The Crust

  • 2 cup graham cracker crumbs
  • 1 cup pecans ground
  • ¼ cup sugar
  • ½ cup butter melted
  • ½ tsp salt

For The Cheesecake

  • 3 - 8 oz cream cheese softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla
  • 3 medium eggs
  • ½ cup whipped cream
  • 1 tbsp corn starch

For The Toppings

  • 2 cup pecan chopped
  • ½ cup butter
  • 1 ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup flour
  • ¾ cup corn syrup
  • ⅔ cup heavy whipping cream
  • 1 tsp vanilla
  • pecans chopped, sprinkle, optional

Instructions

To Make The Crust:

  • Preheat the oven to 325F and place liners in a cupcake pan for approximately 24 cupcake-sized mini cheesecakes.
  • Crush the graham crackers by placing them in a ziploc bag and using a rolling pin to smash them. Transfer to a large bowl and mix with melted butter, sugar, salt, and ground pecans. Mix well.
  • Using a heaping tablespoon, fill each cavity of the cupcake pan. Press firmly to compact the crust to the bottom of the pan. We like to use the bottom of a ¼ cup measuring cup as it fits perfectly - simply press down to compress.

To Make The Cheesecake Filling:

  • Combine the softened cream cheese and heavy whipping cream in the bowl of a stand mixer. Mix on medium speed for about a minute. Add in the brown sugar, granulated sugar, vanilla, eggs, and cornstarch. Mix well, scraping down the sides when needed and mixing again. Bump up the speed to medium and mix for an additional minute.
  • Scoop approximately ¼ c of filling into each cupcake liner with the crust in the bottom. Cheesecakes do not overflow like cupcakes, so you can fill up to the brim of the liner.
  • Bake in the preheated oven for approximately 20 minutes or until the edges are set with a slight jiggle in the middle.
  • Remove from the oven and allow to cool slightly while making the topping.

To Make The Toppings:

  • In a large saucepan, melt the butter. Add in the brown sugar, granulated sugar, flour, corn syrup, heavy cream, and vanilla. Bring to a boil. Add in the pecans slowly, maintaining the boil. Boil for 5 additional minutes. Remove from the heat and allow to cool slightly.
  • Gently pour about 1tbsp of the pecan pie mixture over the mini cheesecakes - should pool right in the center. If you overfill with the pecan topping, it will spill over the liner of the cheesecake.
  • Bake for an additional 20 minutes. Remove from the oven and allow to cool to room temperature. Sprinkle each cheesecake with a few more chopped pecans. Refrigerate for at least 4 hours to set.
  • Enjoy!