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Mini Cranberry Pecan Cheesecake Pies

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Mini Cranberry Pecan Cheesecake Pies
  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 12
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The muffin tin and ready-to-go pie crust make these minis a cinch! So easy. So delish.

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

Directions

  • 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.
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 
No nutrition information available for this recipe
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