adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Pecan Pie Cheesecakes
0 Likes
Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
195 minutes
Thanksgiving mashup treat: Mini Cheesecake Pecan Pies combining two favorites into one delicious dessert!
Ingredients:
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon all-purpose flour, or as needed
  • 1 (15 ounce) package refrigerated pie dough for a double-crust pie
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup dark brown sugar
  • 1 large egg
  • 1 tablespoon bourbon
  • 0.25 teaspoon sea salt
  • 0.33333334326744 cup light corn syrup
  • 0.33333334326744 cup dark brown sugar
  • 0.66666668653488 cup chopped pecans
  • 10 pecan halves
Instructions:
  • Generously coat a 12-cup muffin tin, including the top, with melted butter.
  • Sprinkle flour on a clean work surface. Unroll 1 pie crust while keeping the other one chilled. Use a 4-inch round cookie cutter to cut out 4 circles. Shape dough scraps into a ball, roll out, and cut out 1 more circle. Repeat with the rest of the crust to make a total of 10 circles.
  • Press dough circles into muffin cups promptly, ensuring full contact with sides. Smooth top edges for uniformity. Refrigerate until needed.
  • Combine cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl. Beat with an electric mixer until smooth and creamy, scraping down the sides of the bowl as needed.
  • Combine corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a separate bowl and whisk until smooth to create the pecan pie filling.
  • Preheat your oven to 350 degrees F (175 degrees C) and position the oven rack on the lowest level.
  • Use an ice cream scoop with a lever to generously fill the chilled crusts 2/3-full with the cheesecake mixture. Knock the bottom of the muffin tin onto the counter to release any air bubbles. Sprinkle each pie with 1 tablespoon of chopped pecans and fill to the brim with pecan pie filling. Finish by garnishing the center of each pie with a pecan half.
  • Bake on the bottom oven rack in the preheated oven until beautifully puffed and golden, approximately 40 minutes. Allow to cool on a wire rack for a minimum of 2 hours.

Similar Recipes