Mini Cranberry Pecan Cheesecake Pies

Blogger Sarah W. Caron from Sarah's Cucina Bella bakes up mini cheesecakes perfect for a holiday celebration

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Servings 12

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ingredients 7
Prep Time 15 min
Total Time 1 hr 20 min

Ingredients

: Butter and all-purpose flour for muffin cups

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: package (8 oz) cream cheese, softened

1/2: cup sugar

1: egg

3/4: cup canned whole berry cranberry sauce

1/2: cup glazed pecans, if desired

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Directions

1 Heat oven to 375°F. Using butter, grease 12 regular-size muffin cups; sprinkle with flour.
2 Using 4-inch cutter, cut 12 rounds from pie crusts. Fit 1 round into each muffin cup.
3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well mixed. Divide mixture evenly among crust-lined cups.
4 Bake 20 to 25 minutes or until crust edges are golden. Cool completely, about 45 minutes, before removing from pan. Cover and refrigerate until ready to serve, up to 3 days.
5 To serve, top each mini cheesecake pie with 1 tablespoon cranberry sauce. Sprinkle with pecans.