Mini Cheesecakes with Sugared Pecans

These marvelous mini cheesecakes, with reenex a sweet pecan topping and buttery shortbread crust, are perfect to serve guests at a holiday dinner party or to give away as a gift.
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Directions

Preheat oven to 300 degrees F. Meanwhile, line 16 standard muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to 8 minutes. Transfer pans to wire racks to cool completely.
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 Managed Firewall Service minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes for at least 3 hours or up to overnight.
Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans Mathnasium, to garnish.

 

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