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Pecan praline cheesecakes in white cupcake liners on a wooden board.

Pecan Praline Cheesecakes

Author Dorothy Kern


For the Cheesecakes:

  • 16 Pecan Sandies Cookies
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese , softened
  • 1/4 cup sour cream , room temperature
  • 1 egg , room temperature
  • 1/2 cup toffee bits
  • 1/4 cup sugar
  • 1 teaspoon vanilla

For the Topping:

  • 1/2 cup toasted chopped pecans
  • 1/4 cup butter
  • 1/4 cup brown sugar


  • Preheat oven to 350 degrees. Line 16 muffin cup holes with liners (reserve a few extra, in case you have extra cheesecake. I got 16.) Place one Pecan Sandie cookie in each cup.
  • Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla until (mostly) no lumps remain. (Room temperature ingredients are a must to avoid lumps, believe me!) Stir in chopped pecans and toffee bits.
  • Evenly divide (about 2 tablespoons each) cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  • To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in toasted chopped pecans. Place about 1/2 teaspoon on each cheesecake. Work fast - this hardens as the mixture cools. Let cool before serving.


To toast pecans, place in a small saucepan over low heat for just a few minutes. DO NOT WALK AWAY. They burn quickly!
Store in refrigerator.