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These Pecan Pie Cheesecakes are the perfect easy dessert for the holidays! Plus, they’re mini cheesecake which makes them so much more fun and easy – no water bath and no worries about cracks!
Pecan Pie Cheesecake in a Cupcake Pan
Pecan pie is a classic pie recipe that cannot go wrong, but these mini pecan pie cheesecakes are a fun new twist! With the texture of a cheesecake and a pecan pie topping, they also are filled with pecans and toffee bits!
The fact that these are mini make life so much better. They are easier to eat, easier to serve, and they’re perfect for any potluck or dessert table that you’ll be needing to fill!
Ingredients Needed
- Pecan Sandies Cookies: If you are not interested in using Sandies, shortbread cookies or Golden Oreos will go fine as well. Just use something the size of your muffin pan.
- Pecans: These need to be chopped small – that way you have pecans in every bite.
- Cream Cheese: It must be softened! Do not use low fat or fat free.
- Sour Cream: Room temperature to help the mixing go smoothly – you want to avoid lumps!
- Egg: Room temperature so it mixes in easily!
How to make Mini Pecan Pie Cheesecakes
- Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
- Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain.
- Stir in chopped pecans and toffee bits.
- Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans.
- Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.
Expert Tips
- I recommend using the toffee bits without chocolate, but you can use your favorite.
- Make sure these mini cheesecakes have cooled completely before topping with the pecan pie mixture.
- You can toast your pecans before adding if you would like but I don’t find that necessary.
- Love pecan pie? Try my pecan pie bars recipe.
FAQs
Does pecan pie cheesecake need to be refrigerated?
Yes, these should be stored in a fridge for up to 3 days.
Can you freeze mini cheesecakes?
You can freeze them for up to 3 months in an airtight container.
Mini Pecan Pie Cheesecakes
Mini cheesecakes are easier to serve and so much easier to eat – perfect for a party!
Recipe Video
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours
Ingredients
For the Cheesecakes:
- 12 Pecan Sandies Cookies (see note)
- ½ cup chopped pecans
- 8 ounces cream cheese , softened
- ¼ cup (66g) sour cream , room temperature
- 1 large egg , room temperature
- ½ cup (73g) toffee bits
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla
For the Topping:
- ½ cup chopped pecans
- ¼ cup (57g) unsalted butter
- ¼ cup (50g) packed brown sugar
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
- Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain. Stir in chopped pecans and toffee bits.
- Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans. Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.
Recipe Notes
- Store in refrigerator for up to 3 days or freeze cheesecakes for up to 3 months.
- You can use any similar sized cookie to the Pecan Sandies. I love shortbread cookies for this recipe, but Golden Oreos work too, or you can make a graham cracker crust.
- If you want, you can toast your pecans before adding to the topping, but I don’t notice a difference.
- I recommend using the toffee bits without chocolate, but you can use your favorite.
Recipe Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 117mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 552IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Pecans and caramel…..mouthwatering! I would love to stuff my mouth with those too! 🙂
LOL! I sure did!
I am impressed you have resisted for so long…just keep one these awesomely delicious cheesecakes in each hand at all times and you will be ok for the next few weeks. It will cause other issues like needing more fat pants, but, hey at least you will have the surprise on Christmas morning right:-)
Totally! Lol! 🙂
It just takes the fun out of opening presents when you know what’s inside. But I too have no patience and I am a big curious kitten! I love these cheesecakes! I think I could eat the whole pan. Seriously I bet I could! Thanks for linking up at Show Me Your Plaid Monday’s! It was so exciting to see these yummies as the first post this week!
Thanks Chandra!
you had me at pecans and praline. Oh and not to mention the cheesecakes. Can you imagine this as one HUGE cheesecake? Bring out the fat pants, seriously. What a killer recipe and it has all of the best holiday flavors. And I think it’s pecan sandie. (i think?) lol
Do you think these can be made in advance and frozen?
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