butter pecan cheesecake minis
(1 rating)
My favorite flavor in ice cream is butter pecan, so naturally when I saw this recipe from Mr. Food, I had to try it. I was not disappointed. It is so good. I hope you will enjoy it too. The photo is also from Mr. Food.
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For butter pecan cheesecake minis
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24vanilla cookies
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1/2 stickbutter
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1/2 cchopped pecans
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2 pkg8 oz. each of cream cheese, softened
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1 can14 oz. sweetened condensed milk
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2 lgeggs
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2 1/2 tspbutter flavored extract
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24pecan halves
How To Make butter pecan cheesecake minis
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1Preheat the oven to 350°F.. Line 24 muffin cups with paper baking cups and place a vanilla wafer in each. Melt the butter in a medium skillet over medium heat. Add the chopped pecans and sauté for 3 to 5 minutes (be careful not to burn the butter); set aside and allow to cool. In a large bowl, beat the cream cheese and sweetened condensed milk until smooth. Add the eggs and extract and beat until thoroughly combined. Stir in the chopped pecan mixture; mix well and fill each muffin cup 3/4 full. Top each with a pecan half. Bake for 12 to 15 minutes, or until firm. Allow to cool completely then cover and chill for at least 4 hours before serving. Makes 2 dozen tarts.
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