THE RECIPE JOURNAL · Dessert
Petite Pecan Pie Cheesecakes
These mini cheesecakes combine a rich, creamy filling with a buttery pecan pie topping for the perfect bite-sized dessert. They’re easy to make and sure to impress at any gathering or holiday celebration.
FROM THE KITCHEN • Petite Pecan Pie Cheesecakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by generously greasing a 12-cup muffin tin with melted butter, making sure to cover the entire top edge of the pan as well. Lightly dust your work surface with flour, then unroll one pie crust at a time (keep the other one chilled while you work). Use a 4-inch round cookie cutter to cut out 4 circles from each crust. Gather the scraps, roll them out, and cut one more circle from each—this should give you a total of 10 circles.
02
Step 2
Press each dough circle into the muffin cups, gently pushing down in the center and making sure the dough sticks to the sides. Smooth the edges so the crusts are even with the top of the cups. Pop the tin back in the fridge while you make the fillings.
03
Step 3
In a bowl, beat together the cream cheese, half a cup of brown sugar, one egg, a tablespoon of bourbon, vanilla extract, and a pinch of sea salt until the mixture is smooth and lump-free. In another bowl, whisk together corn syrup, a third of a cup of brown sugar, one egg, bourbon, vanilla, and salt for the pecan pie filling.
04
Step 4
Preheat your oven to 350°F and move the rack to the lowest position. Spoon the cheesecake mixture into the chilled crusts, filling each about two-thirds full. Tap the muffin tin lightly on the counter to get rid of any air bubbles. Sprinkle a tablespoon of chopped pecans over each, then fill the rest of the way with the pecan pie mixture. Top each one with a pecan half for a nice finish.
05
Step 5
Bake on the lower rack for around 40 minutes, until the tops are golden and the pies have puffed up a bit. Let them cool on a wire rack for at least two hours before serving.
Why you’ll love it
These mini desserts combine the rich creaminess of cheesecake with the sweet crunch of pecan pie. They are perfectly sized for individual servings, making them great for parties or special occasions. Each bite offers a delightful mix of textures and flavors that everyone will enjoy.
How to serve
Serve these with a dollop of whipped cream or a drizzle of caramel sauce. Fresh berries on the side add a nice contrast and brighten the plate. They also pair wonderfully with a cup of coffee or a glass of dessert wine.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To keep the crust crisp, avoid freezing, but if you do, thaw them slowly in the fridge before serving. Bring to room temperature before enjoying for the best texture.
