These decadent little cheesecakes are topped with a rich and delicious gooey, crunchy pecan pie topping!

Mini Praline Cheesecake Recipe

I was gifted a laptop when I left my ‘real’ job and what an amazing gift it has been! Unfortunately, it started giving me grief a few weeks ago. I limped through the problems I was having until one day I couldn’t do anything with it anymore. I did everything within my ability to fix it, but nothing worked.

I literally could not get any work done and panicked. My husband & I started praying about it. At the same time we talked through all of the possible solutions, including replacing it. It would have been pretty expensive so we reluctantly decided I would just use my back-up laptop, which is a Mac. I have dual monitors, so to make it display the way I needed wouldn’t be easy. I had to do something, so I just kept going through the motions. I made multiple trips to Walmart & Best Buy, trying to find the adapters I needed. I was too impatient to wait for Amazon to deliver!

We kept praying about it and all along I kept telling my husband that I wished I had an IT guy. The drama stretched over 3 days and I was dying of anxiety over the helpless feeling I had.

I prayed as I made my last trip to Best Buy, asking for help resolving this problem once and for all. I got stuck with someone who was not real motivated and really tested my patience. I silently said, “Lord, I am begging you, please help me.”

I finally talked the guy who was ‘helping’ me into moving to the aisle that actually had the adapters instead of scrolling through his phone. As I figuratively beat my head against the wall, Rick walked into the aisle! I used to work with Rick 20 years ago and IT is his specialty. I asked him if he was still in the business and he asked what I was trying to accomplish. He told me what I was trying to do was impossible and instead, he could fix my laptop for me!

He fixed it that same day including doubling the size of my hard drive and RAM!! And, he gave me two beautiful monitors that are way better than the ones I had! My computer is so fast now, it is incredible! I used to take an hour to upload pictures. Now it takes less than 5 minutes. My productivity has sky rocketed! What an incredible answer to prayer.

I asked Rick if he will be my IT guy for life. He said yes and I gave him a batch of these Mini Pecan Pie Cheesecakes as a thank you!

If you like pecans as much as I do, then you will love this Pecan Pie Overnight French Toast, these Candied Pecans, and Mini Pecan Pies, too!

What You’ll Need for the Crust:

• 1 cup Graham Cracker Crumbs
• 2 tbsp Sugar
• 1 tbsp Brown Sugar
• 1/4 tsp Cinnamon
• 3 1/2 tbsp Butter, Melted

The Cheesecake:

• 12 oz Cream Cheese, Softened
• 1/2 cup Sour Cream
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 3 tsp Vanilla
• 1 Egg
• 1 Egg Yolk
• 1/4 cup Heavy Cream
• 1/4 tsp Cinnamon
• 1 tsp Flour

And the Pecan Pie Topping:

• 6 tbsp Butter
• 3/4 cup Brown Sugar
• 1/2 tsp Cinnamon
• 1/2 cup Heavy Cream
• 1/4 tsp Salt
• 2 cups Pecans, Chopped
• 1 tbsp Vanilla
• Whipped Cream, Optional

How to Make Mini Pecan Pie Cheesecakes

• Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners.
• In a small bowl, combine 1 cup graham cracker crumbs, 2 tbsp sugar, 1 tbsp brown sugar, 1/4 tsp cinnamon, and 3 1/2 tbsp melted butter.
• Add a heaping tablespoon to fill each cup. Press crust down firmly to make an even layer.
• Bake for 5 minutes, then remove from the oven.
• Reduce oven temperature to 300 degrees.
• In a large bowl, make the cheesecake filling by beating together 12 oz softened cream cheese and 1/2 cup sour cream until smooth.
• Beat in 1/4 cup sugar, 1/4 cup brown sugar, and 3 tsp vanilla. Add in 1 egg and 1 egg yolk and beat until combined.
• Gently fold in 1/4 cup heavy cream, 1/4 tsp cinnamon, and 1 tsp flour until combined.
• Divide the mixture evenly between the cups. They will be very full.
• Bake for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.
• Remove from the oven and let cool completely. Then chill in the refrigerator until set and firm.
• To make the pecan pie topping, melt 6 tbsp butter in a sauce pan over low heat. Add in 3/4 cup brown sugar, whisking until the sugar has melted and is bubbling. This takes about 2 minutes.
• Add in 1/2 tsp cinnamon, 1/2 cup heavy cream, and 1/4 salt and whisk to combine.
• Then fold in 2 cups chopped pecans and 1 tbsp vanilla and mix until the pecans are covered.
• Remove from heat and let cool, stirring occasionally.
• Divide the mixture evenly between the chilled cheesecakes.
• Top with whipped cream if desired.

More Pecan Recipes:

• Toffee Butter Pecan Cake Mix Cookies
• Easy Pecan Pie
• Pecan Pie Overnight French Toast
• Candied Pecans
• Butter Pecan Fudge
• Pecan Pralines
• Mini Pecan Pies
• Pumpkin Pecan Cobbler
• Pecan Pie Cheesecake Bars
• Pecan Pie Brownies
• Maple Pecan Banana Muffins

Continue to Content

Yield: 12

Mini Pecan Pie Cheesecakes

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Mini Pecan Pie Cheesecakes, these decadent little cheesecakes are topped with a rich and delicious gooey, crunchy pecan pie topping!

Prep Time 1 hour

Total Time 1 hour

Ingredients

Crust

• 1 cup Graham Cracker Crumbs
• 2 tbsp Sugar
• 1 tbsp Brown Sugar
• 1/4 tsp Cinnamon
• 3 1/2 tbsp Butter, Melted

Cheesecake

• 12 oz Cream Cheese, Softened
• 1/2 cup Sour Cream
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 3 tsp Vanilla
• 1 Egg
• 1 Egg Yolk
• 1/4 cup Heavy Cream
• 1/4 tsp Cinnamon
• 1 tsp Flour

Pecan Pie Topping

• 6 tbsp Butter
• 3/4 cup Brown Sugar
• 1/2 tsp Cinnamon
• 1/2 cup Heavy Cream
• 1/4 tsp Salt
• 2 cups Pecans, Chopped
• 1 tbsp Vanilla
• Whipped Cream, Optional

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners.
2. In a small bowl, make the crust by combining graham cracker crumbs, sugar, brown sugar, cinnamon and melted butter.
3. Add a heaping tablespoon to fill each cup. Press crust down firmly to make an even layer .
4. Bake for 5 minutes, then remove from the oven.
5. Reduce oven temperature to 300 degrees.
6. In a large bowl, make the cheesecake filling by beating together softened cream cheese and sour cream until smooth.
7. Beat in sugar, brown sugar, and vanilla. Add in egg and egg yolk and beat until combined.
8. Gently fold in heavy cream, cinnamon, and flour until combined.
9. Divide the mixture evenly between the cups. They will be very full.
10. Bake for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.
11. Remove from the oven and let cool completely. Then chill in the refrigerator until set and firm.
12. To make the pecan pie topping, melt butter in a sauce pan over low heat. Add in brown sugar, whisking until the sugar has melted and is bubbling. This takes about 2 minutes.
13. Add in cinnamon, heavy cream, and salt and whisk to combine.
14. Then fold in chopped pecans and vanilla and mix until the pecans are covered.
15. Remove from heat and let cool, stirring occasionally.
16. Divide the mixture evenly between the chilled cheesecakes.
17. Top with whipped cream if desired.