Dessertscountryliving
Mini Cheesecakes with Sugared Pecans
These marvelous mini cheesecakes, with a sweet pecan topping and buttery shortbread crust, are perfect to serve at a holiday party or to give away as a gift.
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 300°F. Meanwhile, line 16 standard muffin-tin cups with paper liners and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to ⏱️ 8 minutes. Transfer pans to wire racks to cool completely.
2
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to ⏱️ 18 minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes for at least ⏱️ 3 hours or up to overnight.
cream cheese, at room temperature2 (8 ounce) packageslarge eggs2
3
Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans, to garnish.
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