Mini Pecan Pie Cheesecakes Recipe

Name: Mini Pecan Pie Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Shells:; 1 tablespoon unsalted butter, melted; 1 teaspoon all-purpose flour, or as needed; 1 (15 ounce) package refrigerated pie dough for a double-crust pie; For the Cheesecake Layer:; 1 (8 ounce) package cream cheese, softened; 1/2 cup dark brown sugar; 1 large egg; 1 tablespoon bourbon; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; For the Pecan Pie Layer:; 1/3 cup light corn syrup; 1/3 cup dark brown sugar; 1 large egg; 1 tablespoon bourbon; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 2/3 cup chopped pecans; 10 pecan halves

Servings: persons

For the Shells:
1 tablespoon unsalted butter, melted
1 teaspoon all-purpose flour, or as needed
1 (15 ounce) package refrigerated pie dough for a double-crust pie
For the Cheesecake Layer:
1 (8 ounce) package cream cheese, softened
1/2 cup dark brown sugar
1 large egg
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the Pecan Pie Layer:
1/3 cup light corn syrup
1/3 cup dark brown sugar
1 large egg
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2/3 cup chopped pecans
10 pecan halves

1
Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
2
Dust 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.
3
Place 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.
4
Beat 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.
5
Whisk 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.
6
Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
7
Fill 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.
8
Bake 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.

2238

kcal

Calories

210

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Shells:, 1 tablespoon unsalted butter, melted, 1 teaspoon all-purpose flour, or as needed, 1 (15 ounce) package refrigerated pie dough for a double-crust pie, and more.

Yes, Mini Pecan Pie Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Pecan Pie Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions