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Pecan Pie Cheesecake Bites
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4.8 from 5 votes

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!
Course Dessert
Keyword baked, brown sugar, caramel, cheesecake, dessert, homemade, pecans, southern
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Bites
Author Shanika | Orchids + Sweet Tea

Ingredients

PECAN GRAHAM CRACKER CRUST:

  • 1 cup Graham crackers, chopped (About 7-8 Graham cracker sheets!)
  • 1/2 cup toasted pecans (Add more if desired; just reduce Graham Crackers amount)
  • 2 Tbsps organic brown sugar
  • 1 tsp ground cinnamon
  • 3 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

  • 12 ozs. organic cream cheese, softened at room temp.  (That’s 1 1/2 packs!)
  • 1/2 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 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt

'PECAN PIE' TOPPING:

  • 1 cup chopped toasted pecans (See Notes!)
  • 1/4 cup organic brown sugar
  • 3 Tbsps unsalted butter
  • 2-3 Tbsps organic heavy cream
  • 1/2 tsp 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, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • 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 5 minutes or so until completely smooth and lump-free.
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
  • Bake the cheesecakes for 20-25 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 15-20 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!

Notes

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 Tbsp vanilla extract and a pinch of sea salt.*