Mini Pecan Pie Cheesecakes – Baker by Nature

Mini Pecan Pie Cheesecakes are so cute and the proper dessert for after Thanksgiving dinner! The mini cheesecakes are easy and creamy, the graham cracker crust is crunchy, and the pecan pie filling on high is nice, gooey, and loaded with chopped pecans.

Pecan Pie Mini Cheesecakes

It’s no secret right here at BBN we’re BIG pecan pie followers! And I do know for a reality you guys are, too! As a result of my no corn syrup pecan pie goes viral each November. And my pecan pie cheesecake principally has a cult following! And don’t even get me began on how loopy you guys go over my in a single day bourbon pecan pie French toast casserole!

So, with Thanksgiving simply 22 days away (sure, actually!), it felt time to share a model new pecan pie impressed recipe with you. So, with out additional ado, say hey to mini pecan pie cheesecakes! As a result of the one factor we love greater than pecan pie MIGHT be mini cheesecakes.

And these little cuties are the last word recipe to share with a crowd. Simply ensure you make sufficient… I’ve seen folks polish off 3 of those in a row with out taking a break.

Components you’ll want

  • Graham Crackers Crumbs: For ease, I at all times use pre-crushed graham cracker crumbs. However you might definitely purchase sheets of graham crackers, crush them in a meals processor, and measure the quantity known as for.
  • Sugar: You’ll use each brown sugar and granulated sugar on this recipe. I don’t recommend subbing one for an additional.
  • Cinnamon: Only a pinch provides heat and spice, and offers this recipe an general cozy style with out overpowering the opposite flavors.
  • Salt: Balances the sweetness and enhances the flavors on this recipe.
  • Melted butter: I at all times recommend utilizing unsalted, however salted butter will work in a pinch! Merely omit the salt known as for.
  • Cream Cheese: For the cheesecake filling, you need to use very gentle brick-style cream cheese! If it’s too laborious if you go to beat the cream cheese, it’ll clump up, and received’t yield a easy cheesecake combination. I really like Philadelphia model, however use no matter you favor. Simply ensure it’s full-fat. This isn’t the place to they and save on saturated fats!
  • Bitter Cream: I do know I sound like a damaged document, however make sure that it’s full-fat, and at room temperature! Chilly components don’t bond evenly.
  • Vanilla Extract: Use a top quality actual vanilla, not imitation vanilla! A bourbon vanilla extract would additionally work properly on this recipe.
  • Eggs: You’ll use an entire egg plus an egg yolk. Chances are you’ll save the leftover egg white for an additional recipe, or just discard.
  • Flour: Only a smidge helps thicken the cheesecake and provides it its signature dense however creamy texture.
  • Heavy Cream: Aka whipping cream! Don’t sub milk and even half and half right here.
  • Pecans: Make sure that your nuts haven’t gone rancid by giving them a fast style check earlier than use! Belief me, nothing ruins a recipe like spoiled pecans.

Baked in a muffin tin, these are a lot simpler than baking a standard cheesecake – or pie! No pesky water bathtub or springform pan required. Simply you’ll want to use a regular measurement muffin pan if you wish to yield precisely one dozen. You might also double this recipe if desired! And provides your self loads of time to make these AND allow them to chill.

Extra Pecan Pie Recipes:

Mini Pecan Pie Cheesecakes

Ashley Manila

Mini Pecan Pie Cheesecakes are so cute and the proper dessert for after Thanksgiving dinner! The mini cheesecakes are easy and creamy, the graham cracker crust is crunchy, and the pecan pie filling on high is nice, gooey, and loaded with chopped pecans.

Prep Time 30 minutes

Prepare dinner Time 35 minutes

Chilling/Cooling: 3 hrs

Course Dessert

Delicacies Baking, Cake

Servings 1 dozen mini cheesecakes


For the Crust:

  • 1 cup (120g) graham cracker crumbs
  • 2 Tablespoons (28g) granulated sugar
  • 1 Tablespoon (14g) mild brown sugar packed
  • 1/4 teaspoon floor cinnamon
  • 1/4 teaspoon salt
  • 3 and 1/2 Tablespoons (49g) unsalted butter melted

For the Cheesecake Filling:

  • 12 ounces (340g) full-fat brick-style cream cheese softened
  • 1/2 cup full-fat bitter cream room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cups (53g) mild brown sugar packed
  • 3 teaspoons vanilla extract
  • 1 massive egg room temperature
  • 1 massive egg yolk room temperature
  • 1/4 cup (57ml) heavy cream
  • 1/4 teaspoon floor cinnamon
  • 1 teaspoon all-purpose flour

For the Pecan Pie Topping:

  • 6 Tablespoons (80g) unsalted butter
  • 3/4 cup (159g) mild brown sugar packed
  • 1/2 teaspoon floor cinnamon
  • 1/2 cup (113ml) heavy cream room temperature
  • 1/4 teaspoon salt
  • 2 cups (227g) pecans roughly chopped
  • 1 Tablespoon (14ml) vanilla extract
  • whipped cream store-bought to selfmade, elective


For the Crust:

  • Preheat the oven to 350 levels (F). Line a 12-cup muffin tin with paper liners. Evenly spray the liners with nonstick baking spray, put aside till wanted.

  • In a big bowl mix graham cracker crumbs, each sugars, cinnamon ,salt, and melted butter. 

  • Utilizing a rubber spatula, stir properly to evenly mix. Divide the filling evenly among the many ready liners, including about 1 heaping tablespoonful to every cup. Press the crust down firmly into a good layer (I take advantage of the again of a tablespoon to do that).

  • Bake within the preheated oven for five minutes then take away from the oven and put aside to chill. Within the meantime, make your filling.

  • Cut back the oven temperature to 300 levels (F). 

For the Cheesecake Filling:

  • Within the bowl of a meals processor, or in a big bowl utilizing an electrical hand-held mixer, beat the softened cream cheese and bitter cream till very easy. 

  • Add in each sugars and vanilla and beat easy, scraping down the perimeters and backside of the bowl as wanted. 

  • On low velocity, add within the egg and egg yolk and beat till simply mixed. Don’t over combine. 

  • Flip the mixer off and, utilizing a rubber spatula, gently stir within the cream, floor cinnamon, and flour, mixing till evenly mixed.

  • Divide the filling evenly amongst cups, pouring it on high of the ready crust layer. The molds might be very full.

  • Bake within the preheated oven for 16 minutes, then flip off the oven and depart the door closed for an additional 12 minutes.

  • Take away the pan from the oven and place the pan on a wire rack to chill fully. As soon as cool to the contact, place the pan within the fridge to sit back for at the least 2 and 1/2 hours. 

For the Pecan Pie Topping:

  • In a big skillet over low warmth, soften the butter. Add within the brown sugar and cook dinner, stirring with a whisk, till the sugar has melted and combination is effervescent, about 2 minutes. 

  • Add within the cinnamon, heavy cream, and salt and whisk to mix. 

  • Add within the pecans and, utilizing a rubber spatula, fold them into the liquid combination till they’re fully coated. Take away from warmth and stir within the vanilla.

  • Switch to a big bowl and funky fully at room temperature, about half-hour, stirring often. 

  • Divide the combination on high of the chilled cheesecakes. Prime with swirls of whipped cream, if desired, and serve without delay.


Mini cheesecakes could also be saved within the fridge, with out the pecan topping, for as much as 3 days. Or frozen, with out the pecan topping, for as much as 2 months. 

Key phrase cheesecake, mini cheesecakes, pecan pie, pecan pie cheesecake