Here’s a recipe for Mini Pecan Pie Cheesecakes:

Preheat your oven to 325°F (160°C) and line a muffin pan with cupcake liners.
In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tablespoon of the mixture into the bottom of each liner.
Bake the crusts for 5-6 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the eggs, one at a time, beating after each addition.
Mix in the vanilla extract.
Pour the cheesecake batter over the baked crusts, filling each liner about ¾ full.
3. Bake the Cheesecakes:
Bake the mini cheesecakes for 15-18 minutes, or until the centers are just set.
Remove from the oven and let them cool in the pan. Once cooled, refrigerate for at least 2 hours.
4. Prepare the Pecan Pie Topping:
In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat.
Stir until the mixture comes to a simmer and the sugar is dissolved.
Remove from heat and stir in vanilla extract, salt, and chopped pecans. Let the mixture cool slightly to thicken.
5. Assemble:
Once the cheesecakes are chilled, spoon a generous amount of the pecan topping over each mini cheesecake.
Chill again for about 30 minutes to set the topping.
Serve & Enjoy:
Serve these delightful mini pecan pie cheesecakes chilled for a perfect combination of creamy cheesecake and sweet, crunchy pecan pie topping!