recipe: super rich mini pecan pie cheesecakes
This Sunday is our church’s Praise, Prayer & Pie party, and I’m on dessert duty! The task: bring a pie. But instead of going the traditional route, I decided to experiment with something a little different—miniature, single-serve pies. They’re cute, easy to share, and perfect for a party setting.
First up in the taste-test lineup: Mini Pecan Pie Cheesecakes. These little beauties combine the best of two worlds—rich, creamy cheesecake and sweet, nutty pecan pie topping.
The Verdict?
Suuuuper rich. Like, I couldn’t even finish a whole one kind of rich. They’re undeniably delicious, but I’m thinking they might be too indulgent for a big gathering where people will likely want to sample several desserts. Plus, they’re a bit labor-intensive for a large batch.
That said, they’re undeniably pretty. Just look at those golden pecans glistening on top of the creamy cheesecake! If you’re hosting a small dinner party or want to wow someone with an impressive dessert, these would absolutely do the trick.
Since they might not make the cut for the Pie Party, I’ll keep experimenting with other recipes. But if you’re interested in giving them a go, here’s the recipe:
Mini Pecan Pie Cheesecakes Recipe
Ingredients
For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 tablespoons (28g) granulated sugar
- 1 tablespoon (14g) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 1/2 tablespoons (49g) unsalted butter, melted
For the Cheesecake Filling:
- 12 ounces (340g) full-fat cream cheese, softened
- 1/2 cup full-fat sour cream, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (53g) packed light brown sugar
- 3 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup (57ml) heavy cream
- 1/4 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
For the Pecan Pie Topping:
- 6 tablespoons (80g) unsalted butter
- 3/4 cup (159g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113ml) heavy cream, room temperature
- 1/4 teaspoon salt
- 2 cups (227g) pecans, roughly chopped
- 1 tablespoon (14ml) vanilla extract
- Whipped cream (optional, for garnish)
Instructions
For the Crust:
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick baking spray.
2. In a bowl, combine graham cracker crumbs, both sugars, cinnamon, salt, and melted butter. Stir until evenly mixed.
3. Divide the mixture evenly among the liners, about 1 heaping tablespoon per cup, and press it firmly into an even layer.
4. Bake for 5 minutes, then remove and let cool. Reduce oven temperature to 300°F (150°C).
For the Cheesecake Filling:
1. Beat softened cream cheese and sour cream until smooth. Add sugars and vanilla, mixing until combined.
2. On low speed, mix in the egg and egg yolk until just incorporated.
3. Gently stir in heavy cream, cinnamon, and flour until smooth.
4. Divide the filling among the liners, pouring it over the cooled crust. Fill each cup to the top.
5. Bake for 16 minutes, then turn off the oven and let the cheesecakes sit inside for 12 minutes with the door closed.
6. Remove and cool completely, then refrigerate for at least 2 1/2 hours.
For the Pecan Pie Topping:
1. Melt butter in a skillet over low heat. Stir in brown sugar and cook until bubbling.
2. Add cinnamon, heavy cream, and salt, whisking to combine. Fold in pecans until fully coated.
3. Remove from heat and stir in vanilla. Cool at room temperature for about 30 minutes.
4. Spoon the topping onto the chilled cheesecakes. Add whipped cream if desired and serve.
Final Thoughts
Even though these Mini Pecan Pie Cheesecakes might not make it to the Pie Party, they were a fun experiment—and delicious enough to keep in my recipe arsenal for another occasion. The quest for the perfect party pie continues!
If you try these, let me know what you think. Are they a hit in your house? Or too rich to handle? 😉
