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For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the Pecan Pie Topping:
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
How to Make Mini Pecan Pie Cheesecakes
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.
- Divide the mixture evenly among the liners, pressing it down firmly into the bottom of each cup.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and egg, and mix until fully combined. Do not overmix.
- Spoon the cheesecake batter over the crusts, filling each about 2/3 full.
Step 3: Bake the Cheesecakes
- Bake at 325°F (163°C) for 15-18 minutes, or until the edges are set but the centers are slightly jiggly.
- Let them cool in the pan for 10 minutes, then transfer them to the refrigerator to chill for at least 1 hour.
Step 4: Prepare the Pecan Pie Topping
- In a small saucepan over medium heat, melt the butter and stir in the brown sugar and heavy cream.
- Bring the mixture to a gentle simmer and cook for about 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Let the mixture cool slightly before spooning it over the chilled cheesecakes.
Step 5: Chill and Serve
- Refrigerate the cheesecakes for at least 1 more hour before serving to allow the flavors to meld.
- Enjoy your Mini Pecan Pie Cheesecakes chilled, straight from the fridge!
Tips for the Best Mini Pecan Pie Cheesecakes
✅ Use room-temperature cream cheese – This helps create a smooth, lump-free cheesecake filling.
✅ Don’t overbake – The center should still have a slight jiggle; it will set as it cools.
✅ Let them chill properly – The flavors develop and the texture improves after a few hours in the fridge.
✅ Use a food processor – To quickly crush graham crackers into fine crumbs for the crust.
Storage & Make-Ahead Tips
🧊 Store in the Refrigerator: Keep mini cheesecakes in an airtight container in the fridge for up to 5 days.
❄️ Freeze for Later: Freeze them (without the pecan topping) for up to 2 months. Thaw overnight in the fridge and add the topping before serving.
Perfect Pairings
🍂 Serve with: A scoop of vanilla ice cream or a drizzle of caramel sauce.
☕ Pair with: A warm cup of coffee or spiced chai tea.
🎉 Make it fancy: Garnish with whipped cream and a whole pecan on top.
Final Thoughts
Mini Pecan Pie Cheesecakes are the perfect bite-sized dessert that combines the creamy richness of cheesecake with the caramelized crunch of pecan pie. They’re easy to make, look impressive, and are guaranteed to disappear quickly at any gathering.
Whether you make them for Thanksgiving, Christmas, or just because you’re craving something sweet, these mini treats are sure to be a hit!
Give them a try and let me know how they turn out. Happy baking! 🍰🥧✨
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