For a deeper pecan flavor, toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently, before adding them to the filling. If you don't have bourbon, you can substitute with rum or omit it altogether. Add a splash of maple syrup for a touch of extra sweetness and flavor. Make sure the cream cheese is fully softened for a smooth and creamy cheesecake filling. These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
Mini Pecan Pie Cheesecakes
-
PREP TIME35 mins
-
COOK TIME40 mins
-
TOTAL TIME3 hrs 15 mins
-
SERVING10 People
-
VIEWS9
Experience the delightful fusion of two beloved desserts in one exquisite bite! These mini pecan pie cheesecakes offer a harmonious blend of creamy cheesecake and rich pecan pie, perfectly portioned for any occasion. Prepare to be captivated by their irresistible flavor and charming presentation.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate46 g
-
Cholesterol65 mg
-
Fiber2 g
-
Protein6 g
-
Saturated Fat10 g
-
Sodium383 mg
-
Sugar21 g
-
Fat29 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven. (10 minutes)
02
StepGrease a 12-cup muffin tin generously with melted butter, including the entire top of the pan. (5 minutes)
03
StepDust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total. (20 minutes)
04
StepPlace dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use. (15 minutes)
05
StepBeat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary. (10 minutes)
06
StepWhisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling. (5 minutes)
07
StepFill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half. (15 minutes)
08
StepBake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kara Quitzon
Jun 30, 2025These were a hit at our family gathering! Everyone loved the combination of cheesecake and pecan pie.
Enos Padberg
Jun 18, 2025Easy to follow and a crowd-pleaser. I'll definitely be making these again.
Blaze Greenholt
Jun 18, 2025I found the crust a little tricky to work with, but the end result was worth the effort. Delicious!
Eden Satterfield
Jun 17, 2025I followed the recipe exactly, and they turned out perfect! The bourbon adds a lovely warmth to the flavor.