These are ooey, gooey and delicious! Now...I'm not a huge pecan pie fan but I surely do love cheesecake so I thought....eh, why not? If cheesecake can't help pecan pie then I don't know what can. Well..guess what? It was stinkin' good! The pecan-y part on the bottom was super good and gooey then the cheesecake part was, well...it was cheesecake so you KNOW it was good. Anyway..these are fun and tasty and a different twist on pecan pie...and cheesecake!
Mini Pecan Pie Cheesecakes
18 - 24 foil lined cupcake liners
18 - 24 vanilla wafers
Line muffin pans with cupcake liners then spray well with cooking spray. Drop a vanilla wafer in the bottom of each cup.
1/2 cup sugar
1/3 cup dark corn syrup
3 tablespoons butter
3/4 cup chopped pecans
1 teaspoon vanilla
all ingredients in a medium saucepan and heat to a simmer. Cook for 5 -
10 minutes until mixtures starts to get dark and thickens. Divide pecan
mixture between the cupcake liners.
1 1/2 8-ounce packages cream cheese ~ softened
3/4 cup lightly packed brown sugar
1 tablespoon flour
1/3 cup heavy cream
1/2 teaspoon vanilla
In a large mixing bowl, beat cream cheese until creamy.
Add brown sugar and flour and beat until fluffy.
Add the heavy cream and the vanilla then add the eggs and beat until smooth.
Preheat oven to 300 degrees.
Divide the cream cheese mixture between the cups.
Bake cheesecakes for 30 minutes until no longer jiggly.
Cool then chill for several hours or overnight.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!