Mini Pecan Pie Cheesecakes
These mini pecan pie cheesecakes combine a rich cheesecake base with a sweet, nutty topping baked to golden perfection. They’re bite-sized, easy to serve, and fit beautifully on any holiday table from Thanksgiving to Christmas and even Easter.
Equipment
- Small saucepan A 1-quart pan will be perfect, but a 2-quart pan will also work.
- Piping bags with the tip of your choice, I use Wilton M1.
Ingredients
Biscoff Crust
- 1 cup Biscoff cookie crumbs or graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon brown sugar packed
- 4 tablespoons butter melted
Cheesecake Filling
- 12 ounce cream cheese room temperature
- ½ cup Greek yogurt full fat, room temperature
- ¼ cup sugar
- ⅓ cup brown sugar packed
- 1 tablespoon vanilla bean paste
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ¼ cup heavy cream
- ¼ teaspoon cinnamon
- 1 teaspoon all purpose flour
Pecan Pie Topping
- 6 tablespoons butter
- ¾ cup brown sugar packed
- ½ teaspoon cinnamon
- ½ cup heavy cream room temperature
- ¼ teaspoon salt
- 2 cups chopped pecans plus more to decorate
- 1 tablespoon vanilla bean paste
Whipped Cream
- 1 cup heavy cream
- 3 tablespoons sugar
Instructions
For the Biscoff Crust
- Preheat the oven to 350°F. Line a 12-cup cupcake pan with foil liners. Set aside.
- Place a package of Biscoff cookies (or substitute graham crackers) in a food processor to make fine crumbs.
- In a small bowl, combine Biscoff cookie crumbs, sugar, brown sugar, and melted butter. Mix together until evenly moistened.
- Divide the crumb mixture evenly among the prepared liners, about 1 heaping tablespoonful for each. Press the crust down firmly into an even layer using the back of a spoon or the bottom of a small glass.
- Bake in the preheated oven for 6 minutes, then remove and set aside to cool. Reduce oven to 300°F.
For the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and Greek yogurt with an electric mixer until smooth and creamy.
- Add in sugar, brown sugar, and vanilla bean paste, and beat until smooth, scraping down the bowl as needed. Do not overmix.
- On low speed, add in the egg and egg yolk, and beat until just combined. Do not overmix.
- Sill on low speed, gently mix in the heavy cream, cinnamon, and flour, just until combined.
- Use a medium scoop to divide the filling evenly among the liners, pouring it on top of the crust layer. The cups will be full.
- Bake in the preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.
- Remove the pan from the oven and place it on a wire rack to cool completely. When cool to the touch, place the pan in the fridge to chill for at least 2 hours.
For the Pecan Pie Topping
- Melt the butter in a small saucepan on medium-low heat. Add in the brown sugar, stirring with a whisk until the mixture bubbles, about 2 minutes.
- Add in the cinnamon, heavy cream, and salt, and allow to bubble for 2 more minutes while whisking continuously. Be sure to scrape the bottom, edges, and sides to prevent the cream from sticking and burning.
- Add the pecans to the pan. Using a rubber spatula, fold them into the sugar mixture until coated. Remove from heat and stir in vanilla bean paste.
- Transfer pecan mixture to a large bowl and cool completely at room temperature, about 30 minutes, stirring occasionally.
- When fully cooled, spoon the pecan topping onto the chilled cheesecakes.
To Serve
- In a large mixing bowl, beat heavy cream and sugar with an electric mixer on medium-high until stiff peaks form, about 2 minutes.
- Fill a piping bag with the homemade whipped cream and pipe swirls of whipped cream onto the cheesecakes. Please lightly dust with additional cinnamon, if you'd like.
- Serve chilled. Enjoy!
Nutrition
Calories: 649kcal | Carbohydrates: 49g | Protein: 7g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 303mg | Potassium: 205mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1169IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!