Mini Cranberry Pecan Cheesecake Pies
Sarah W. Caron
Updated Oct 25, 2012
The muffin tin and ready-to-go pie crust make these minis a cinch! So easy. So delish.
Mini Cranberry Pecan Cheesecake Pies
- Prep Time 15 min
- Total 1 hr 20 min
- Ingredients 7
- Servings 12
Ingredients
- Butter and all-purpose flour for muffin cups
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
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Step1Heat oven to 375°F. Using butter, grease 12 regular-size muffin cups; sprinkle with flour.
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Step2Using 4-inch cutter, cut 12 rounds from pie crusts. Fit 1 round into each muffin cup.
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Step3In 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.
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Step4Bake 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.
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Step5To serve, top each mini cheesecake pie with 1 tablespoon cranberry sauce. Sprinkle with pecans.
Nutrition
No nutrition information available for this recipe
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