We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    598
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Mini Cranberry Pecan Cheesecake Pies

(0)
  0 reviews
  • 15 min prep time
  • 1 hr 20 min total time
  • 7 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    598

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
359.8
% Daily Value
Total Fat
29.2g
45%
Saturated Fat
15.4g
77%
Cholesterol
80.3mg
27%
Sodium
168.8mg
7%
Total Carbohydrate
24.4g
8%
Dietary Fiber
0.6g
2%
Sugars
15.7g
Protein
2.2g
% Daily Value*:
Vitamin C
0.70%
1%
Calcium
2.90%
3%
Iron
1.60%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved