Mini Pecan Pie Cheesecakes
Mini Pecan Pie Cheesecakes
Ingredients
For the Crust
- 12 shortbread cookies
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup pecans, finely chopped
- 1/4 cup toffee bits
For the Pecan Pie Topping
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 1/2 cup pecans, chopped
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
Place one shortbread cookie in the bottom of each prepared cupcake liner. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the sour cream and vanilla extract to the cream cheese mixture and beat until just combined. Do not overmix.
⏱️ 1 min
- 5
Gently fold in the finely chopped pecans and toffee bits into the cheesecake filling until evenly distributed.
⏱️ 2 min
- 6
Spoon the cheesecake filling evenly over each cookie crust in the muffin tin, filling each liner about two-thirds full.
⏱️ 3 min
- 7
Bake for 18-20 minutes, or until the edges are set and the centers are still slightly jiggly. Remove from oven and let cool completely in the muffin tin on a wire rack.
⏱️ 20 min
- 8
While the cheesecakes are cooling, prepare the pecan pie topping. In a small saucepan over medium heat, melt the unsalted butter. Add the packed light brown sugar and stir until dissolved and bubbling, about 2-3 minutes.
⏱️ 5 min
- 9
Remove the saucepan from the heat and stir in the chopped pecans until well coated.
⏱️ 1 min
- 10
Once the cheesecakes are completely cool, spoon a generous amount of the warm pecan pie topping over each mini cheesecake. You can gently spread it to the edges.
⏱️ 3 min
- 11
Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to firm up. Store leftovers in an airtight container in the refrigerator.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Pecan Pie Cheesecakes
Ingredients
For the Crust
- 12 shortbread cookies
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup pecans, finely chopped
- 1/4 cup toffee bits
For the Pecan Pie Topping
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 1/2 cup pecans, chopped
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
Place one shortbread cookie in the bottom of each prepared cupcake liner. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 4
Add the sour cream and vanilla extract to the cream cheese mixture and beat until just combined. Do not overmix.
⏱️ 1 min - 5
Gently fold in the finely chopped pecans and toffee bits into the cheesecake filling until evenly distributed.
⏱️ 2 min - 6
Spoon the cheesecake filling evenly over each cookie crust in the muffin tin, filling each liner about two-thirds full.
⏱️ 3 min - 7
Bake for 18-20 minutes, or until the edges are set and the centers are still slightly jiggly. Remove from oven and let cool completely in the muffin tin on a wire rack.
⏱️ 20 min - 8
While the cheesecakes are cooling, prepare the pecan pie topping. In a small saucepan over medium heat, melt the unsalted butter. Add the packed light brown sugar and stir until dissolved and bubbling, about 2-3 minutes.
⏱️ 5 min - 9
Remove the saucepan from the heat and stir in the chopped pecans until well coated.
⏱️ 1 min - 10
Once the cheesecakes are completely cool, spoon a generous amount of the warm pecan pie topping over each mini cheesecake. You can gently spread it to the edges.
⏱️ 3 min - 11
Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to firm up. Store leftovers in an airtight container in the refrigerator.
⏱️ 120 min