Mini Pecan Pie Cheesecakes

Indulge with mini pecan pie cheesecakes featuring a nutty graham cracker crust, smooth and creamy cheesecake, and a gooey pecan topping.

Today I’m delighted to bring you my Mini Pecan Pie Cheesecakes recipe, an indulgent treat that is sure to earn you rave reviews.

These little gems are made up of a buttery graham cracker crust infused with chopped pecans for extra crunch and texture, followed by a creamy layer of cheesecake, all topped off with an ooey-gooey sweet pecan topping.

Perfect for gathering around in front of the fireplace as temperatures cool down this winter season. So bake on and enjoy – it’s time for some delicious mini pecan pie goodness!

Tips for Making the BEST Pecan Pie Cheesecakes

• Ensure you use room-temperature ingredients when making the filling. If the ingredients are not at room temperature the cream cheese will not mix smoothly and you will end up with a lumpy batter.
• Do not turn your mixer above low speed after adding the eggs. I know it may be tempting to increase the speed to speed up the mixing process, but increasing the speed will introduce more air into the batter making your cheesecakes more likely to sink or crack.
• Ensure you use brick-style cream cheese and not the spreadable kind from a tub.
• Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
• Gradually allowing the cheesecakes to cool will help prevent cracks. Sudden temperature changes can cause the cheesecake filling to crack or sink, so do not cool in the refrigerator.
• If you prefer a topping that is more like a traditional pecan pie use the topping recipe from my pecan pie bars recipe instead.

How to Store Mini Pecan Pie Cheesecakes

Store your mini pecan pie cheesecakes in an airtight container in the refrigerator for up to 4 days. When ready to serve, remove from the refrigerator and let sit at room temperature for 10-15 minutes before enjoying.

To freeze your mini pecan pie cheesecakes, place them on a baking sheet lined with parchment paper and flash freeze in the freezer for about an hour. Once they are partially frozen, transfer them to a freezer-safe container or resealable plastic bag and store in the freezer for up to 3 months.

When ready to eat, thaw your mini pecan pie cheesecakes in the refrigerator overnight before serving.

About the Ingredients for the Pecan Crust

Graham crumbs – Substitute with crushed gingersnaps for a gingersnap crust; or any other cookie you prefer. Vanilla wafers, digestive biscuits, and Biscoff cookies are also great in place of a graham cracker crumbs! If making your own graham crumbs, you will need about 12 full sheet graham crackers.

Brown sugar – Brown sugar adds some depth to the crust.

Pecans – You can very finely chopped pecans for the crust. Use a food processor or blender and pulse a few times until finely ground.. It should be similar in consistency to the graham crumbs for best results.

Butter – Salted butter is best but you can use unsalted butter. If you do use unsalted butter, be sure to add about 1/4 teaspoon salt. It should be melted.

About the Ingredients for the Cheesecake Filling

Cream cheese – Ensure you use brick-style cream cheese and not the spreadable kind from a tub. Be sure to use full fat cream cheese.

Sugar – You will need granulated sugar for the filling.

Cream – Use only heavy cream for the filling, do not substitute with milk. You may substitute with more sour cream though. The job of the cream, like the sour cream, is to soften and produce a creamy cheesecake filling.

Sour cream – Using sour cream will produce a more creamy cheesecake than if you use just cream cheese alone.

Vanilla extract – Always needed in cheesecake, adds a pop of flavour.

Eggs – Be sure to use room temperature eggs.

Salt – Balances out the flavours in the filling.

Cornstarch – Cornstarch in the filling can help reduce or prevent cracks in the cheesecake. You can omit the cornstarch.

About the Ingredients for the Pecan Topping

Sugar – A mixture of granulated sugar and light brown sugar is best for the filling.

Butter – If you use salted butter then you will need to add another 1/4 teaspoon of salt.

Corn syrup – You can substitute with honey if you prefer not to use corn syrup.

Cream – Helps create a creamy caramel-like texture and flavour for the topping.

Vanilla extract – Use pure vanilla extract for the best flavour, but artificial vanilla extract is just fine.

Salt – Balances the flavours.

Pecans – Roughly chopped.

Looking for More Fall Cheesecake Recipes?

Check out more of my favourite recipes for cheesecakes that are perfect for autumn!

Make this delicious Fall treat with our easy recipe! Lightly spiced and perfectly creamy, these pumpkin cheesecake bars are sure to be a hit.

Rich and creamy, these mini eggnog cheesecakes are full of festive flavour – the perfect addition to any Thanksgiving or Christmas dessert table.

Peanut butter cheesecake bars recipe featuring a nutter butter crust, creamy cheesecake layer, topped off with a silky chocolate ganache.

How to Make Mini Pecan Pie Cheesecakes

Yields: 21 Servings | Prep time: 45 Minutes | Cook time: 30 Minutes | Chill time: 1-2 hours

Ingredients:

For the Crust:

• 1 ¼ cup graham crackers crumbs
• ¼ cup brown sugar, packed
• 2 Tablespoons pecans, finely chopped
• ½ cup salted butter, melted

For the Cheesecake:

• 16 oz cream cheese, softened
• ⅓ cup granulated sugar
• ⅓ cup heavy cream, room temperature
• 2 Tablespoons sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 Large eggs, room temperature
• ½ teaspoon salt
• 2 teaspoons cornstarch

For the Pecan Topping:

• ½ cup brown sugar, packed
• ⅓ cup salted butter
• 3 Tablespoons granulated sugar
• 1 ½ Tablespoons light corn syrup
• ⅓ cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups pecans, chopped

Directions:

For the Crust:

Preheat the oven to 350° Fahrenheit. Line a 12, 8 and 6 count muffin tins with paper liners and lightly spray with baking spray. Set aside.

In a medium sized mixing bowl combine crushed graham crackers, brown sugar and chopped pecans. (Image 1) Add in the melted butter. (Image 2)

Mix until the texture is a wet crumb. (Image 3) Place 1 tablespoon of crust mixture into each muffin liner in the prepared muffin tins. (Image 4)

Place the filled muffin tins into the preheated oven on the center rack and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to cool. Make the cheesecake filling.

For the Cheesecake:

Keep the oven preheated to 350° Fahrenheit.

In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat on a medium-high speed for 2 minutes, until smooth. (Image 5)

Add in heavy cream, sour cream and vanilla and mix to combine. Add eggs and mix for 30 seconds, then add salt and mix. (Image 6)

Lastly add in the cornstarch (Image 7) and mix to incorporate. (Image 8)

Spoon the cheesecake mixture on top of each pre-baked crust. Fill each muffin liner ⅔ full with batter. (Image 9)

Once every liner is filled, place the pans into the preheated oven. Bake for 20 minutes, until the centers are just set. (Image 10)

Once baked, remove from the oven and place onto a wire cooling rack to let completely cool.

For the Pecan Topping:

In a medium saucepan combine brown sugar, butter and sugar. Add in the corn syrup and mix to combine. (Image 11)

Next, add heavy cream, vanilla and salt. (Image 12)

Whisk all ingredients together and cook on medium heat for 5 minutes, until the mixture is slightly darker. (Image 13)

Whisk in the pecans, then remove from the heat and let cool. (Image 14)

Once the cheesecakes have completely cooled, spoon pecan topping onto each one. (Image 15) Let cool for 1-2 hours before serving. (Image 16)