This easy Mini Chocolate Pecan Pie Cheesecake recipe is a fun twist on a classic pecan pie!
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Mini Chocolate Pecan Pie Cheesecake

These easy Mini Chocolate Pecan Pie Cheesecakes are a fun twist on classic pecan pie.
Course Dessert
Servings 12
Calories 486kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

Cheesecake Crust

  • 2 c Pecans crushed
  • 1 Tbsp Butter

Cheesecake Filling

  • 2 8 oz. blocks Cream cheese softened
  • 1 c Sugar
  • 3 Eggs
  • 2 Tbsp Flour
  • tsp Vanilla

Chocolate Pecan Pie Filling

  • 1/2 c Sugar
  • 3/4 c Corn syrup
  • 2 Eggs
  • 2 Tbsp. Butter melted
  • 1/2 tsp Vanilla extract
  • 1 c Pecans chopped
  • 1/4 c Chocolate chips

Instructions

Cheesecake Crust

  • Melt butter and add crushed pecans.
  • Form the pecan mixture into 1 inch balls and place them in your mini cheesecake pan.
  • Use tamper to firmly press the pecan ball in to the bottom of the mini cheesecake pan (or muffin pan).

Cheesecake Filling

  • In bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed.
  • Add flour slowly, mixing it in completely.
  • Pour cheesecake mixture over pecan crusts, filling each tin almost to the top.
  • Bake for 15 minutes.
  • Let cool completely.

Chocolate Pecan Pie Filling

  • In saucepan over medium high heat stir sugar, corn syrup, eggs, and butter together.
  • Bring to a boil then reduce heat cooking for 5-7 minutes or until it begins to thicken.
  • Remove from heat once it has thickened. You can test this by stirring it with a spoon and seeing if it coats the back of the spoon.
  • Add the vanilla, pecans, and chocolate chips stirring until the chocolate has melted.
  • Let cool for 5 minutes.
  • Remove cooled mini cheesecakes from pan and the spoon mixture over the mini cheesecakes.
  • Enjoy!

Nutrition

Calories: 486kcal | Carbohydrates: 49g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 144mg | Potassium: 159mg | Fiber: 2g | Sugar: 45g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.1mg