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Pecan Pie Cheesecakes

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Mini cheesecakes that combine the rich flavors of traditional pecan pie with the creamy goodness of cheesecake, perfect for any autumn occasion.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped
  • Whipped cream (optional)
  • Additional chopped pecans (optional)

Instructions

  1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of muffin liners placed in a muffin tin. Bake at 350°F (175°C) for 8 minutes and then let cool.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually add in the brown sugar and continue mixing until well blended.
  3. Incorporate the eggs one at a time, mixing after each addition. Then, stir in the vanilla extract until everything is creamy.
  4. Gently fold the chopped pecans into the cheesecake mixture, ensuring they are distributed evenly.
  5. Spoon the cheesecake filling on top of the cooled graham cracker crusts, filling each one to the top.
  6. Bake in a preheated oven at 325°F (160°C) for 20–25 minutes or until the centers are set but still slightly jiggly.
  7. Let them cool before refrigerating for at least 2 hours. Serve chilled with a dollop of whipped cream and extra pecans on top if desired.

Notes

These cheesecakes can be made a day in advance and stored in the fridge for convenience.

Nutrition

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