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Mini Pecan Pie Cheesecakes

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These Mini Pecan Pie Cheesecakes are a delightful blend of creamy cheesecake and sweet pecan pie, perfect for holiday gatherings.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 165 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup chopped pecans
  • 1/2 cup corn syrup
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 325°F (163°C). Lightly grease mini cheesecake tins or line with paper liners.
  2. Mix graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until wet sand forms. Press firmly into mini tins.
  3. Beat the cream cheese with 1 cup granulated sugar and 1 tsp vanilla extract until smooth.
  4. Add the eggs one at a time, mixing until just blended.
  5. Combine chopped pecans, 1/2 cup corn syrup, 1/4 cup brown sugar, and 1 tsp cinnamon until pecans are coated.
  6. Pour the cheesecake mixture over the crust in each tin, then layer with the pecan mixture.
  7. Bake for 20 to 25 minutes until edges are set and centers jiggle slightly.
  8. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
  9. Serve chilled and enjoy!

Notes

Soften cream cheese to room temperature for a lump-free filling and pack the crust firmly to avoid crumbling.

Nutrition

Find it online: https://daytasty.com/mini-pecan-pie-cheesecakes/