Mini Pecan Pie Cheescakes Recipe

Mini Pecan Pie Cheesecakes combine creamy cheesecake with a rich pecan pie topping. Easy to make, perfectly portioned, and ideal for the holidays!

Prep Time25

Cook Time25

Chill Time3

Course: Dessert

Cuisine: American

Keyword: Mini Pecan Pie Cheesecakes

Servings: servings

Calories: 433kcal

Make the Crust: Preheat your oven to 350°F. In a medium bowl, combine crushed graham crackers, ground pecans, and melted butter until crumbly and well mixed. Spoon about 1 ½ tablespoons of the crust mixture into each lined muffin cup and press firmly to form an even layer. Bake for 7–8 minutes, then set aside to cool slightly.
Prepare the Pecan Caramel Topping: In a skillet, melt the butter and brown sugar over medium heat. Add the chopped pecans and cook until the sugar melts into a caramel. Stir in the heavy cream and a pinch of salt, mixing until smooth. Set aside to cool—this sauce will be used both inside and on top of the cheesecakes.
Make the Filling: In a large mixing bowl, beat together softened cream cheese, sugar, heavy cream, cinnamon, and vanilla extract until smooth and creamy. Add eggs one at a time, followed by cornstarch, mixing until fully incorporated.
Assemble and Bake: Fill each muffin cup with the cheesecake batter almost to the top. Add 1 teaspoon of the caramel pecan mixture into the center of each for a molten surprise. Bake at 350°F for about 25 minutes, or until centers are set but slightly jiggly.
Chill and Top: Allow cheesecakes to cool to room temperature, then refrigerate for at least 3 hours until firm. Before serving, spoon the remaining pecan caramel topping over each cheesecake. If the topping thickens too much, gently warm with a splash of water. Serve plain, or top with whipped cream for extra indulgence.