Mini Cranberry Pecan Cheesecake Pies

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.