I’m a firm believer that any classic holiday pie tastes better in the form of a creamy cheesecake. Pumpkin pie? I’ll take a slice of pumpkin cheesecake, please. Apple pie? Try apple cheesecake.
Top each with a pecan half. Bake until the crusts are golden brown and the filling is set, 20 to 25 minutes. Let cool 5 minutes before removing the tassies from the pan with an offset spatula.