Butter Pecan Cheesecake Minis

Linda Griffith


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.

pinch tips: How to Measure Ingredients



makes 24 mini cup cakes


10 Min


20 Min


vanilla cookies
1/2 stick
1/2 c
chopped pecans
2 pkg
8 oz. each of cream cheese, softened
1 can(s)
14 oz. sweetened condensed milk
2 large
2 1/2 tsp
butter flavored extract
pecan halves

Directions Step-By-Step

Preheat 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.

About this Recipe

Course/Dish: Cakes