ADVERTISEMENT
# **Mini Pecan Pie Cheesecakes: The Ultimate Bite-Sized Dessert**
If you love both pecan pie and cheesecake, why not combine them into one irresistible dessert? **Mini Pecan Pie Cheesecakes** bring the best of both worlds together—smooth, creamy cheesecake topped with a rich, gooey pecan pie filling. These bite-sized treats are perfect for holidays, special occasions, or whenever you need a sweet indulgence.
With a buttery graham cracker crust, a velvety cheesecake layer, and a caramelized pecan topping, these mini desserts will impress your guests and satisfy your sweet tooth. Plus, they’re easy to make and don’t require the hassle of slicing a full-sized cheesecake. Let’s get baking!
—
## **Why You’ll Love Mini Pecan Pie Cheesecakes**
✔️ **Perfect Combination of Flavors** – Creamy cheesecake meets the sweet, nutty crunch of pecan pie.
✔️ **Easy to Serve** – No slicing required; these are perfectly portioned individual cheesecakes.
✔️ **Great for Any Occasion** – Perfect for Thanksgiving, Christmas, or any dessert table.
✔️ **Make-Ahead Friendly** – They store well, so you can make them in advance.
—
## **Ingredients for Mini Pecan Pie Cheesecakes**
### **For the Crust:**
– 1 cup graham cracker crumbs (about 8 crackers)
– 2 tablespoons brown sugar
– 4 tablespoons unsalted butter, melted
### **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**
1. Preheat your oven to **325°F (163°C)**. Line a **12-cup muffin tin** with cupcake liners.
2. In a bowl, combine **graham cracker crumbs, brown sugar, and melted butter**. Mix until the texture resembles wet sand.
3. Divide the mixture evenly among the liners, pressing it down firmly into the bottom of each cup.
4. Bake for **5 minutes**, then set aside to cool.
—
### **Step 2: Make the Cheesecake Filling**
1. In a mixing bowl, beat **cream cheese and sugar** until smooth.
2. Add **vanilla extract** and **egg**, and mix until fully combined. Do not overmix.
3. Spoon the cheesecake batter over the crusts, filling each about **2/3 full**.
—
**Step 3: Bake the Cheesecakes**
1. Bake at **325°F (163°C)** for **15-18 minutes**, or until the edges are set but the centers are slightly jiggly.
2. Let them cool in the pan for **10 minutes**, then transfer them to the refrigerator to chill for **at least 1 hour**.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends—
ADVERTISEMENT
