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Mini Cranberry Pecan Cheesecake Pies

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  0 reviews
  • 15 min prep time
  • 1 hr 20 min total time
  • 7 ingredients
  • 12 servings
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The muffin tin and ready-to-go pie crust make these minis a cinch! So easy. So delish.

Sarah Caron
October 25, 2012

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

Steps

  • 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.
  • 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.

Expert Tips

Glazed pecans are sold in the nut section of the grocery store.

Bake leftover pie crust scraps to create pie crust crackers!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
29g
45%
Saturated Fat
15g
77%
Cholesterol
80mg
27%
Sodium
169mg
7%
Potassium
58mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
2%
Sugars
16g
Protein
2g
% Daily Value*:
Vitamin C
1%
1%
Calcium
3%
3%
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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