These delicious Pecan Pie Cheesecake Bites are an adorable twist on classic Southern pecan pie with a crunchy pecan graham cracker crust and a decadent pecan-caramel glaze on top. This homemade teat is perfect for every occasion, or just snack time!
PECAN PIE CHEESECAKE BITES
These adorable Pecan Pie Cheesecake Bites are an homage to my Southern roots. They have the same buttery, nutty flavors of classic Southern pecan pie but transformed into a dense, tangy cheesecake with a nutty and savory crust. If you love pecan pie, then this is a must-try recipe for you!
These adorable Pecan Pie Cheesecake Bites are an homage to my Southern roots. They have the same buttery, nutty flavors of classic Southern pecan pie but transformed into a dense, tangy cheesecake with a nutty and savory crust. If you love pecan pie, then this is a must-try recipe for you!
Making these hand-held cheesecake bites with my son always reminds me of growing up in the South, where I loved to try my grandmother’s sweet treats. In fact, this recipe for Banana Pudding Cheesecake Cups is inspired by my grandmother’s signature dessert.
There are three steps in this cheesecake bite recipe: the crust, the cheesecake filling, and the pecan pie topping. Don’t worry though, each component is simple to put together and so satisfying!
INGREDIENTS FOR PECAN GRAHAM CRACKER CRUST
Graham crackers. You’ll need about 7 to 8 graham crackers for this crunchy crust.
Toasted pecans. If you like a richer, more buttery crust, you can add more pecans and reduce the amount of graham crackers accordingly.
Brown sugar. I always recommend organic sugar. Brown sugar adds a new layer of caramel flavor to the crust.
Ground cinnamon. This adds just the right amount of spice to balance the buttery pecans.
Unsalted butter. Melted binds the crust together perfectly.
INGREDIENTS FOR PECAN PIECE CHEESECAKE FILLING
Cream cheese. Make sure your cream cheese is fully softened to room temperature for easy blending.
Brown sugar. Again, organic is best here.
All-purpose flour. I use Bob’s Red Mill flour for all baking projects.
Vanilla extract. A hint of vanilla highlights the natural buttery flavor of pecans.
Eggs. Use room-temperature eggs so that your cheesecake filling doesn’t break when it’s mixed.
Low-fat sour cream. This adds tons of delicious tangy flavor to the mix.
Sea salt. I love the play of salty and sweet here!
Cinnamon. Again, just a dash adds the perfect amount of warming spice without overwhelming the nutty flavor of pecans.
Toasted pecans. Toasting the nuts brings out their naturally rich flavor and creamy texture.
Brown sugar. Brown sugar is bolder tasting and can stand up well to pecans. However, you can substitute white sugar for brown if that’s what you have on hand.
Organic heavy cream. This helps keep your pecan sauce moist and gooey.
Unsalted butter. If you only have salted butter, omit the added salt.
Cinnamon. For an extra dash of comforting spice.
Sea salt. This adds a delicious salted caramel-like flavor to the topping.
Instructions
Once you have your ingredients out and ready, dive right into the easy recipe for these delicious pecan pie mini cheesecakes.
MAKE THE PECAN GRAHAM CRACKER CRUST
First, preheat the oven to 325°F. Line a 12-cup muffin pan with cupcake liners.
Next, use a food processor to grind the pecans and graham crackers, until almost finely ground. Don’t worry if you have few chunks left, they’ll add some crunchy texture to your crust.
Combine the pecan-graham cracker mixture with the cinnamon, sugar, and melted butter in a small bowl until well incorporated. This will be your simple four-ingredient cheesecake crust.
Divide the mixture between the cupcake liners (about 2 tablespoons per well). Then gently press the crust down into the bottoms with your fingers to ensure the crust is evenly covering the bottom and sides of the liners.
Finally, bake the crusts for about 5 minutes, until they’re set but not browned at all. Remove the crusts from the oven and allow them to cool until you’re ready to use.
MAKE THE PECAN PIE CHEESECAKE FILLING
While the crusts bake and cool, get to work whipping up your cheesecake filling. I recommend using an electric mixer for this. Beat together the cream cheese, brown sugar, and flour until just combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything at low speed. Now, add the sour cream and cinnamon, nutmeg, salt and continue mixing.
If you have one, change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so. Stop when the mixture is completely smooth and lump-free.
Next, divide the cheesecake filling between the cupcake liners. Use about two tablespoons per liner and use a fork to smooth it flat.
Bake the cheesecakes for 16-18 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating.
**NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Finally, remove the cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
PECAN PIE CHEESECAKE TOPPING
While your cheesecakes set up in the fridge, you can make the simple and sweet cheesecake topping.
In a medium saucepan over low heat, melt the butter and brown sugar until bubbly, stirring constantly. Next, add the cinnamon, heavy cream, pecans, and sea salt and cook until the nuts are completely coated. Then remove the pot from heat and let the mixture cool at room temperature until it’s thickened and gooey, about 10 minutes.
When the topping is cooled and your pecan pie cheesecake bites have set up fully in the fridge, top them with a drizzle of pean pie topping. Then let the sauce set for a few more minutes as both the topping and cheesecakes continue to cool. Then, dig in!
Storage Suggestions
Store leftover pecan pie cheesecakes in an airtight container on the counter for up to three days. OR in the fridge for up to one week. You can also freeze the treats for up to three months. Let the cheesecakes temper on the counter for a few hours before serving.
MADE OUR RECIPE(S)?
If you choose to make these Delicious Pecan Pie Cheesecake Bites or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
PECAN PIE CHEESECAKE BITES
These delicious Pecan Pie Cheesecake Bites are an adorable twist on classic Southern pecan pie with a crunchy pecan graham cracker crust and a decadent pecan-caramel glaze on top. This homemade teat is perfect for every occasion, or just snack time!
Prep Time: 15MINUTES MINS
Cook Time: 18MINUTES MINS
Total Time: 33MINUTES MINS
Serves: 12 BITES
INGREDIENTS
PECAN GRAHAM CRACKER CRUST:
▢1 cup Graham crackers, chopped (About 7-8 Graham cracker sheets!)
▢½ cup toasted pecans (Add more if desired; just reduce Graham Crackers amount)
▢2 Tbsps organic brown sugar
▢1 teaspoon ground cinnamon
▢3 Tbsps unsalted butter, melted
CHEESECAKE FILLING:
▢12 ozs. organic cream cheese, softened at room temp. (That’s 1 ½ packs!)
▢½ cup organic brown sugar
▢3 Tbsps organic all-purpose flour
▢2 tsps vanilla extract
▢2 large organic eggs, room temp.
▢3 Tbsps low-fat sour cream
▢1 teaspoon ground cinnamon
▢½ teaspoon ground nutmeg
▢¼ teaspoon sea salt
‘PECAN PIE’ TOPPING:
▢1 cup chopped toasted pecans (See Notes!)
▢¼ cup organic brown sugar
▢3 Tbsps unsalted butter
▢2-3 Tbsps organic heavy cream
▢½ teaspoon cinnamon
▢pinch of sea salt
INSTRUCTIONS
PECAN GRAHAM CRACKER CRUST:
Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
Grind the pecans + graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Pecan-Graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 Tbsps per well) and press down into the bottoms with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE FILLING:
In the bowl of an electric mixer, mix together on low speed: the cream cheese, brown sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream, cinnamon, nutmeg, and salt and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
Bake the cheesecakes for 16-18 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
Remove cheesecakes from the oven and allow them to continue to cool for another 25-30 minutes or until at room temperature coolness, before putting them in the refrigerator for at least an hour.
In the meantime, make your ‘pecan pie’ topping.
‘PECAN PIE’ TOPPING:
In a medium saucepan over medium-low heat, add the butter and brown sugar, stirring until it begins to bubble. Add in the cinnamon, heavy cream, and salt and whisk until well combined. Add in the toasted pecans and stir until pecans are fully coated. Once done, remove from heat and let cool (at room temperature) so that the sauce thickens, about 5-6 minutes.
Once cooled, remove the cheesecake from the fridge and remove cupcake liners. Top cheesecakes with the ‘Pecan Pie’ topping along with whipped cream. NOTE: let the sauce further ‘set’ as both the topping + cheesecakes continue to cool. You can add cheesecakes back to the refrigerator for a few minutes to aide in this.
Grab a bite and enjoy.
Bon Appetit!
TIPS & TRICKS
STORAGE:
Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
TOASTED PECANS:
Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to ensure that browning is even on both sides.
HOMEMADE WHIPPED CREAM:
In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*
NUTRITION
Calories: 292kcal | Carbohydrates: 27g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 317mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 1mg