1. Prepare the Crust

Start by making the graham cracker crust. In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon (if using). Stir the ingredients together until well mixed.

Next, add the melted butter to the mixture and stir until the crumbs are evenly coated with the butter. The mixture should hold together when pressed.

Line a 12-cup muffin tin with paper cupcake liners. Spoon about one tablespoon of the graham cracker crust mixture into each cup. Press down gently using the back of a spoon or your fingers to create a firm, even layer. The crust should cover the bottom of each cup.

Once all the crusts are pressed, place the muffin tin in the refrigerator to chill while you prepare the cheesecake filling. Chilling the crust helps it set before baking.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and continue to beat until the mixture is well combined and fluffy.

Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and sour cream, mixing until fully incorporated. The sour cream helps add a creamy, smooth texture to the filling, making it rich and velvety.

Once the filling is smooth and well-mixed, remove the muffin tin from the fridge. Spoon the cheesecake filling evenly into each cup, dividing the batter evenly among the 12 muffin cups. You should fill each cup almost to the top, leaving just a small amount of room at the top.

3. Bake the Cheesecakes

Preheat your oven to 325°F (163°C). Once the oven is preheated, place the muffin tin on the middle rack and bake the cheesecakes for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will continue to firm up as they cool, so don’t worry if they appear a little soft in the center.

After baking, remove the muffin tin from the oven and let the cheesecakes cool in the tin for about 10 minutes. Then, transfer the cheesecakes to a wire rack to cool completely. Once they have cooled to room temperature, place them in the refrigerator and chill for at least one hour to fully set.

4. Prepare the Pecan Pie Topping

While the cheesecakes are chilling, prepare the pecan pie topping. In a medium saucepan, combine the chopped pecans, light corn syrup, brown sugar, butter, vanilla extract, and salt. Stir the mixture over medium heat until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle simmer and cook for about 3-4 minutes, stirring occasionally. The mixture should thicken slightly as it cooks.

Once the topping is ready, remove the saucepan from the heat and set it aside to cool for a few minutes. The topping will continue to thicken as it cools, so don’t worry if it seems a little runny at first.

5. Assemble the Mini Pecan Pie Cheesecakes

Once the cheesecakes have chilled and set, remove them from the refrigerator. Spoon a generous amount of the pecan pie topping onto the center of each cheesecake. Use the back of the spoon to spread the topping evenly over the cheesecake.

You can add more or less topping depending on your preference, but be sure to add enough so that each mini cheesecake gets a nice layer of pecans and caramelized syrup.

6. Chill and Serve

After adding the topping, return the cheesecakes to the refrigerator and chill for an additional 30 minutes to allow the pecan topping to set. This final chilling step helps the topping firm up and prevents it from sliding off when you serve the cheesecakes.

Once fully chilled, remove the mini pecan pie cheesecakes from the muffin tin. Carefully peel away the cupcake liners and place each cheesecake on a serving plate or platter. Serve chilled, and enjoy!