Pecan pie received a makeover this holiday season and the results are absolutely incredible. These mini pecan pie cheesecakes with boozy maple whipped cream take the classic pie to a new level! Die-hard pecan pie lovers will go crazy over them and they will likely convert the skeptics. The mini cheesecakes are easy to make (no water bath required), full of warm flavors, combine salty and sweet, and are topped with a mouth watering alcohol infused whipped cream made with a maple pecan cream liqueur!

These boozy, whipped cream topped mini pecan pie cheesecakes have:

• A thick and crunchy graham cracker crust made with brown sugar, cinnamon, and a touch of salt
• A creamy cheesecake base that has warmth and spice and best of all – doesn’t crack or deflate!
• A sweet and thick pecan pie topping that adds delicious texture
• A boozy whipped cream that is made with maple pecan liqueur and stays stable from the addition of cream cheese

Recipes used for the mini pecan pie cheesecakes and whipped cream:

Mini Pecan Pie Cheesecakes by Baker by Nature

Ashley of Baker by Nature holds the top spot for the best brownie recipe I’ve ever tried (post about these Oreo brownies here). When I saw she released a new recipe for mini pecan pie cheesecakes I knew it was a must-bake for the fall season.

Pecan pie isn’t typically my pie of choice, even though I do think it is tasty. Cheesecake, however, is one of my all time favorite desserts. Combining the two is a match made in heaven! The pecans add texture, there is warmth from cinnamon and brown sugar, but you also get a delicious and creamy cheesecake base. Is everything better in cheesecake form?

Not-So-Sweet Whipped Frosting (adapted) by Sally’s Baking Addiction

I have thought about venturing off and trying a different whipped cream recipe than this one but – I simply can’t. It comes together easily, holds it’s shape from the addition of cream cheese, is absolutely delicious, and is limitless with flavor adaptations.

This time around, I used Sally’s whipped frosting recipe and made a few tweaks. I halved the recipe, added cinnamon and maple extract (instead of vanilla), and swapped a small amount of maple pecan cream liquor for the heavy cream. The perfect flavor combination to round out the cheesecakes!

Tips for making the mini pecan pie cheesecakes:

I follow the recipe exactly as written, but a few tips and considerations will help ensure success and a perfectly baked batch of cheesecakes.

Use a mini cheesecake pan for a polished look: This mini cheesecake pan is one of my favorite baking tools I’ve ever purchased. It has a little disc at the bottom of each compartment that you push up to release the cheesecake and results in clean edges each time! It is non-stick but I like to very lightly spray it before adding the crust and filling. Any recipe that yields 12 mini cheesecakes made in cupcake liners can be used with this pan as well.

Use a wooden tamper to press down the crust: If you go the route of using traditional cupcake liners when making these cheesecakes, you can use a small shot glass, spoon, or the back of a measuring cup to flatten the crust before baking.

With this mini cheesecake pan, it’s harder to find something flat that fits. A tool that has solved this problem is a wooden tamper! It fits perfectly in the compartment and makes packing and flattening the crust a breeze.

Fill the compartments with cheesecake batter to the very top: The cheesecakes will rise as they bake and then fall as they cool. Filling them to the top before baking ensures the cheesecakes don’t shrink down and become too small.

How to make the boozy maple pecan whipped cream:

Not-so-sweet whipped frosting by Sally’s Baking Addiction should be a staple in everyones recipe book. It’s easy to make and has the airiness of whipped cream but is made much more stable by the addition of cream cheese. This is a recipe that is easy to have fun with and add different flavors to. I’ve made a strawberry version paired with oreo cheesecakes and also a blueberry version I paired with a classic vanilla cheesecake.

Here is how I adapted the recipe to make it boozy and maple pecan flavored:

Ingredients needed:

~ 3 ounces softened cream cheese
~ 45 grams confectioner’s sugar
~ 1/8 teaspoon cinnamon
~ 1/4 teaspoon maple extract
~ 150 ml heavy cream
~ 30 ml maple pecan cream liqueur

First, halve the recipe. Since we aren’t piping tall swirls, we do not need a full batch of frosting.

Follow the steps on Sally’s site for making the frosting, but make the below adjustments:

1. Whip the cream cheese as instructed.
2. Add the confectioner’s sugar, maple extract, cinnamon, and beat. Do not add the vanilla.
3. Combine 150 ml heavy cream and 30 ml maple pecan cream liqueur (make sure they are cold!) and stream them together into the mixture as you whip it.

Once you have achieved stiff peaks and a thick consistency that doesn’t jiggle much when you shake the bowl, the frosting is ready!

These mini pecan pie cheesecakes with boozy maple whipped cream are a twist on pecan pie that will forever change the way we look at this classic dessert. They are full of flavor with a creamy brown sugar and cinnamon cheesecake base. A crunchy, salty and sweet graham cracker crust. A sweet and spiced pecan pie topping. Finally, a luscious alcohol infused maple pecan whipped cream topping that will hold its shape for days.

Pecan pie will always be a dessert that is loved by many, but I have a hunch these mini cheesecakes will be even more popular at your holiday dinner than the pie. Suddenly a new cheesecake and boozy dessert loving audience will have their curiosity peaked! If you bake and serve these for friends and family, I would love to hear the reactions. Happy Holidays and baking!

If you like this recipe, I think you’ll also love:

• Pumpkin Cupcakes with Pumpkin Curd Filling
• Mini Strawberry Oreo Cheesecakes
• Roasted Banana Curd Cupcakes with Brown Butter Frosting
• Salted Chocolate Chip Cookies with Amaretto Almond Icing

Behind the Scenes Video:

Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream

Recipe by AshleyCourse: DessertsCuisine: American

Servings

12

mini cheesecakes

Prep time

38

minutes

Cooking time

35

minutes

Cooling Time

3

hours

These mini pecan pie cheesecakes are a must-bake Thanksgiving dessert! The cheesecake base is creamy and doesn’t crack (without a water bath). The graham cracker crust is thick and crunchy. The pecan topping tastes just like pecan pie with notes of vanilla and cinnamon. The whipped cream is alcohol infused with the addition of maple pecan cream liqueur. A perfect holiday recipe!

Ingredients

• 1 batch Mini Pecan Pie Cheesecakes by Baker by Nature

• 1/2 batch Not-So-Sweet Whipped Frosting (adapted) by Sally’s Baking Addiction

• Additional Ingredients Needed:

• Maple Pecan Cream Liqueur

• Maple Extract

• Helpful Tools:

• Mini cheesecake pan

• Wooden tamper

• Small open star piping tip – exact tip used is #20 from this decorating kit (it looks as though the kit may have been updated since I purchased it and the tip numbers are different- it now looks to be #8 from their photos).

Directions

• Preparing the mini pecan pie cheesecakes:
• Lightly spray a mini cheesecake pan with non-stick spray or line a muffin pan with cupcake liners.
  Prepare the crust mixture and distribute a heaping tablespoon into each compartment. Using a wooden tamper makes the process SO much easier if using the mini cheesecake pan to press the crust down evenly.
• While the crust is cooling, make the cheesecake filling. Do not over-mix!
• Fill each compartment to the top with cheesecake filling and bake per the recipe instructions. I allowed my cheesecakes to cool at room temperature for a few hours and then removed them from the cheesecake pan. I put them in an airtight container and chilled them overnight before making the toppings.
• Prepare the pecan pie topping and allow it to cool and thicken as you make the whipped cream.
• How to make the adapted, boozy whipped cream frosting:
• First, halve the frosting recipe since not much whipped cream is needed to top these cheesecakes. Follow the steps on Sally’s site, using the following ingredients and amounts:
  ~ 3 ounces softened cream cheese
  ~ 45 grams confectioner’s sugar
  ~ 1/8 teaspoon cinnamon
  ~ 1/4 teaspoon maple extract
  ~ 150 ml heavy cream
  ~ 30 ml maple pecan cream liqueur
  
• Add the cinnamon and maple extract with the confectioner’s sugar. I did not use vanilla extract as the recipe calls for. Combine the heavy cream and liqueur together and whip them as one liquid.
• How to assemble the mini cheesecakes:
• Distribute a heaping amount of the pecan pie mixture onto each chilled cheesecake.
• Fill a piping bag fitted with an open star tip with the boozy maple whipped cream frosting. Pipe small dollops of the cream in a circle around the top of the cheesecake.
• That’s it – now you get to enjoy your work!

Notes

• Make sure all cheesecake ingredients are at room temperature and do not over-mix the cheesecake batter after you add the eggs. This can contribute to cracking and sinking due to too much air being incorporated.
• Fill the cheesecake tins to the very top with batter as they will shrink and condense when cooling.
• You can substitute any cream liqueur you like in this whipped cream recipe – make sure it is very cold when whipping.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,