Description
Mini Pecan Pie Cheesecakes are the perfect bite-sized holiday dessert—creamy cheesecake, buttery graham crust, and gooey pecan pie topping all baked in one delicious treat!
Ingredients
-
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp butter, melted
-
- For the Cheesecake Batter:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Pecan Pie Topping:
- 1/2 cup chopped pecans
- 3 tbsp butter
- 1/4 cup brown sugar
- 1 tbsp corn syrup or honey
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with 12 liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press 1–2 tablespoons of crust mixture into each muffin liner. Bake for 5 minutes, then set aside.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add the egg and vanilla extract, mixing just until combined.
- Spoon the cheesecake batter evenly over the crusts.
- Bake for 15–17 minutes, or until centers are set. Cool completely.
- In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat.
- Stir in pecans, vanilla, and a pinch of salt. Simmer for 2–3 minutes.
- Spoon warm pecan topping over each cheesecake.
- Chill for at least 1 hour before serving.
Notes
- Use honey if you don’t have corn syrup—it works perfectly.
- Cheesecakes set best after chilling for a few hours.
- Great make-ahead dessert for holidays or parties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American