These marvelous mini cheesecakes, with a sweet pecan topping and buttery shortbread crust, are supreme to motivate friends at a vacation dinner event or to provide away as a reward.
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- 1 c. finely crushed shortbread cookies
- c. finely chopped pecans
- 1/2 c. coarsely chopped pecans
- 2 Tbsp. gentle brown sugar
- tsp. stunning salt
- 1/2 tsp. stunning salt
- 1 Tbsp. butter
- 2 bundle cream cheese
- 1 c. granulated sugar
- 2 Tbsp. flour
- 2 gigantic eggs
- 1 1/2 tsp. vanilla extract
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- Step 1Preheat oven to 300 levels F. In the intervening time, line 16 fashioned muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and place aside. In a medium bowl, sprint together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Scuttle in melted butter unless mixture resembles wet sand. Evenly divide among ready muffin cups and press appropriate down to create a solid backside layer. Bake unless place, 5 to eight minutes. Transfer pans to wire racks to frigid entirely.
- Step 2In the intervening time, in a gigantic bowl, the exercise of an electrical mixer on medium bustle, beat together cream cheese and 3/4 cup granulated sugar unless blended. Beat in flour and final salt. Beat in eggs, separately, and vanilla. Divide filling equally among the many muffin cups. Bake unless place, 16 to 18 minutes. Transfer pans to wire racks to frigid entirely, then refrigerate cheesecakes for at the least 3 hours or as a lot as in a single day.
- Step 3In the intervening time, oil a fragment of parchment and place aside. In a diminutive skillet over medium heat, sprint coarsely chopped pecans and final sugar together unless sugar melts and is bubbling, and nuts are lined. Transfer to ready parchment; separate any nuts that are caught together and let frigid. Sparkling sooner than gifting, rob away cheesecakes from fridge and top every with about 1 1/2 teaspoons candied pecans, to garnish.
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