Pecan Cheesecake Bites (Print Version)
# Ingredients:
01 -
1 batch of Mini Pecan Pie Cheesecakes (see Baker's instructions).
02 -
3 oz of cream cheese, softened.
03 -
45 g of powdered sugar.
04 -
A pinch of cinnamon (1/8 tsp).
05 -
1/4 tsp of maple flavoring.
06 -
150 ml of whipping cream.
07 -
2 tbsp (30 ml) of maple pecan cream liqueur.
# Instructions:
01 -
Line muffin tin with paper liners or coat the mini cheesecake pan with spray to avoid sticking.
02 -
Mix crust ingredients, then firmly press about a tablespoon of mixture into each slot using a wooden tool.
03 -
Combine the cheesecake filling gently (don’t overdo the mixing), and evenly fill the sections to the top.
04 -
Follow the instructions for baking from the base recipe. Let cool at room temperature first, then store in an airtight container and refrigerate overnight.
05 -
Cook the pecan pie topping and let it rest until cool. Prepare whipped cream by whipping the ingredients until stiff peaks form.
06 -
Add the cooled pecan topping to each cheesecake, then pipe whipped cream in a circle around the edge with a star piping tip.
# Notes:
01 -
Keep cheesecake ingredients at room temperature before mixing.
02 -
Don’t beat too much after the eggs go in.
03 -
Fill the molds fully since they’ll shrink when cooling.
04 -
You can use any cold cream liqueur instead of the maple pecan one.