Written by Sharvan Kumar
Pecan Pie Cheesecakes Recipe, Mini Size Ingredients: For the crust: One cup of Graham crackers crumbs Three tablespoons melted butter here.
Regarding the chezecake layer: softened eight ounces of cream cheese One four-cup sugar cup One egg: 1 teaspoon vanilla essence
For the topping on the peecan pie: One half cup chopped pecans One-fourth cup brown sugar 1/4 cup syrup from corn one egg 1 tablespoon melted butter.
Direction: Get ready your equipment by Line a muffin tray with paper liners then preheat your oven to 325°F ( 163°C).
Combine the melted butter and graham cracker crumbs in a small bowl. To build a crust layer, firmly press the mixture down into the bottom of every paper liner.
Beat the cream cheese, sugar, egg, and vanilla extract in a mixing bowl until smooth. Equally distribute the cheesecake mixture over the crusts of every muffin liner.
Combine in another bowl the chopped pecans, brown sugar, corn syrup, egg, and melted butter for the Pecan Pie Topping.
Stirring until completely blended is Over the cheesecake layer, lightly cover with spooning the topping mixture.
Preheat the oven; bake the muffin tray 25 to 30 minutes, or until the centers are slightly jiggly and the sides are set.
Before refrigeration, let the cheesecakes reach room temperature. At least two hours will help to set them. Present and enjoy. From the liners, remove the cheesecakes and present cold.
From East West Hunt