butter pecan cheesecake minis
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.
prep time
10 Min
cook time
20 Min
method
---
yield
makes 24 mini cup cakes
Ingredients
- 24 - vanilla cookies
- 1/2 stick butter
- 1/2 cup chopped pecans
- 2 packages 8 oz. each of cream cheese, softened
- 1 can 14 oz. sweetened condensed milk
- 2 large eggs
- 2 1/2 teaspoons butter flavored extract
- 24 - pecan halves
How To Make butter pecan cheesecake minis
-
Step 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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Cakes
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