2014年12月18日
Mini Cheesecakes with Sugared Pecans
From Country Living
This recipe has been tested by Country Living
These marvelous mini cheesecakes, with a sweet pecan topping and buttery shortbread crust, are perfect to serve guests at a holiday dinner party or to give away as a gift.
By Cheryl Slocum
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
mini cheesecakes with sugared pecans
Romulo Yanes
Yields: 16 (4 gifts of 4 cheesecakes)
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 300
Ingredients
U.S. Metric Conversion chart
1 cup(s) finely crushed shortbread cookies, such as Lorna Doone
1/3 cup(s) finely chopped pecans
1/2 cup(s) coarsely chopped pecans
2 tablespoon(s) light brown sugar
1/8 teaspoon(s) fine salt
1/2 teaspoon(s) fine salt
1 tablespoon(s) butter, melted
2 package(s) (8 ounces each) cream cheese, at room temperature
1 cup(s) granulated sugar
2 tablespoon(s) flour
2 large eggs
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 300 degrees F. Meanwhile, line 16 standard muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to 8 minutes. Transfer pans to wire racks to cool completely.
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes bordeaux winefor at least 3 hours or up to overnight.
Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans, to garnish.
This recipe has been tested by Country Living
These marvelous mini cheesecakes, with a sweet pecan topping and buttery shortbread crust, are perfect to serve guests at a holiday dinner party or to give away as a gift.
By Cheryl Slocum
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
mini cheesecakes with sugared pecans
Romulo Yanes
Yields: 16 (4 gifts of 4 cheesecakes)
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 300
Ingredients
U.S. Metric Conversion chart
1 cup(s) finely crushed shortbread cookies, such as Lorna Doone
1/3 cup(s) finely chopped pecans
1/2 cup(s) coarsely chopped pecans
2 tablespoon(s) light brown sugar
1/8 teaspoon(s) fine salt
1/2 teaspoon(s) fine salt
1 tablespoon(s) butter, melted
2 package(s) (8 ounces each) cream cheese, at room temperature
1 cup(s) granulated sugar
2 tablespoon(s) flour
2 large eggs
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 300 degrees F. Meanwhile, line 16 standard muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to 8 minutes. Transfer pans to wire racks to cool completely.
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes bordeaux winefor at least 3 hours or up to overnight.
Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans, to garnish.
Posted by え之 at
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