Mini Pecan Pie Cheesecakes

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.

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!