Mini Cranberry Pecan Cheesecake Pies

The muffin tin and ready-to-go pie crust make these minis a cinch! So easy. So delish. MORE+ LESS-

By Sarah W. Caron

October 25, 2012

Butter and all-purpose flour for muffin cups

box Pillsbury™ refrigerated pie crusts, softened as directed on box

package (8 oz) cream cheese, softened

1/2

cup sugar

egg

3/4

cup canned whole berry cranberry sauce

1/2

cup glazed pecans, if desired

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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.