Dessertscrazyforcrust5.0
Mini Pecan Pie Cheesecakes
Mini cheesecakes are easier to serve and so much easier to eat - perfect for a party!
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 15 min🔥 Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
2
Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain. Stir in chopped pecans and toffee bits.
cream cheese (, softened)8 ounceslarge egg (, room temperature)1vanilla1 teaspoon
3
Evenly divide 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.
4
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 chopped pecans. Evenly divide onto each cheesecake. Work fast - this hardens as the mixture cools. Let cool before serving.
Nutrition Facts
calories
319 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
117 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
58 mg
carbohydrate Content
24 g
saturated Fat Content
10 g
unsaturated Fat Content
11 g
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