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.
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(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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