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Mini Pecan Pie Cheesecakes

Mini pecan pie cheesecakes bake in a graham cracker crust and chill until their creamy centers are cold. A buttery brown sugar and pecan topping adds a glossy, crunchy finish to each bite-sized cheesecake.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling and chilling 3 hours 5 minutes
Total Time 3 hours 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 292
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Make the filling
  • 1 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
Make the topping
  • 0.33 cup light brown sugar packed
  • 2 tbsp unsalted butter
  • 2 tbsp light corn syrup
  • 2 tbsp heavy cream
  • 0.13 tsp salt
  • 0.75 cup pecans chopped

Equipment

  • 1 standard 12-cup muffin pan
  • 1 small saucepan

Method
 

Make the crust
  1. Preheat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir together the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until evenly moistened.
  4. Divide the crumb mixture among the liners, about 1 tablespoon per cup.
  5. Press the crumbs firmly into an even layer.
  6. Bake for 5 minutes.
  7. Set the pan aside while you make the filling.
Make the filling
  1. Beat the cream cheese and granulated sugar in a medium bowl until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time just until combined.
  3. Mix in the sour cream and vanilla extract.
  4. Divide the filling evenly among the crusts.
  5. Bake for 18 to 22 minutes, until the centers are just set and a cheesecake in the center of the pan registers 160°F.
  6. Cool the cheesecakes in the pan on a wire rack for 30 minutes.
  7. Refrigerate the cheesecakes in the pan for at least 2 hours, until cold.
Make the topping
  1. Combine the brown sugar, butter, corn syrup, heavy cream, and salt in a small saucepan over medium heat, stirring until the mixture bubbles.
  2. Simmer for 1 minute, stirring.
  3. Remove the pan from the heat and stir in the pecans.
  4. Let the topping cool for 5 minutes.
  5. Spoon the topping over the chilled cheesecakes.
  6. Refrigerate for 30 minutes to set.

Notes

For neat servings, make sure the cheesecakes are cold before adding the topping. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months and thaw in the refrigerator. For a gluten-free option, use gluten-free graham cracker crumbs.