Mini Pecan Pie Cheesecakes Recipe

Ingredients

Crust

• 1½ cups graham‑cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 8 oz cream cheese, softened
• ½ cup sour cream
• ¼ cup pure maple syrup
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt

Pecan Caramel Topping

• ¾ cup pecan halves
• ¼ cup packed light brown sugar
• 2 tablespoons unsalted butter
• ¼ cup heavy cream
• ¼ teaspoon sea salt (optional)

Instructions

Mixing the Cheesecake Filling

1. Blend the base. In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape the sides to ensure no lumps remain.
2. Incorporate wet ingredients. Add sour cream, maple syrup, vanilla, cinnamon, and salt. Beat on low until just combined, then increase to medium and whisk in the eggs one at a time. Over‑mixing can introduce too much air, which leads to cracks during baking.
3. Check consistency. The batter should be thick but pourable. If it feels too stiff, add a splash of milk (no more than 1 tablespoon). This ensures a silky texture after baking.

Assembling and Baking

1. Fill the tins. Spoon the cheesecake batter over each crust, filling each cup to about ¾ full. Smooth the tops with a silicone spatula for an even surface.
2. Bake. Place the muffin tin on a middle rack of a preheated oven at 350°F (175°C). Bake for 18‑20 minutes, or until the edges are set and the centers still have a slight wobble. This gentle wobble guarantees a creamy interior.
3. Cool gradually. Turn off the oven, crack the door open, and let the cheesecakes sit for 10 minutes. This prevents sudden temperature changes that could cause cracks.
4. Refrigerate. Transfer the tin to the counter, let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.