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.
Pecan filling:
1/2 cup sugar
1/3 cup dark corn syrup
3 tablespoons butter
1 egg
3/4 cup chopped pecans
1 teaspoon vanilla
Combine 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.
Cheesecake filling:
1 1/2 8-ounce packages cream cheese ~ softened
3/4 cup lightly packed brown sugar
1 tablespoon flour
2 eggs
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.
The line up.
Line your cupcake pans
with the liners then spray
with cooking spray. Plop a
vanilla wafer in the bottom of each cup.
Combine all the pecan pie
ingredients in a sauce pan.
Cook until golden brown and thick.
Then divide the mixture between the cups.
Now for the cheesecake stuff.
Don't forget the eggs!
Then divide the batter amongst the cups!
Bake!
Enjoy!
