Mini Cranberry Pecan Cheesecake Pies

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  • 15 min prep time
  • 1 hr 20 min total time
  • 7 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 375°F. Using butter, grease 12 regular-size muffin cups; sprinkle with flour.
  2. 2 Using 4-inch cutter, cut 12 rounds from pie crusts. Fit 1 round into each muffin cup.
  3. 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. 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. 5 To serve, top each mini cheesecake pie with 1 tablespoon cranberry sauce. Sprinkle with pecans.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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