Ingredients: |
Ingredients: 1 cup finely crushed shortbread cookies, such as Lorna Doone 1/3 cup finely chopped pecans , plus 1/2 cup coarsely chopped pecans 2 TBSP light brown sugar 1/8 tsp plus 1/2 tsp fine salt 1 TBSP melted butter 2 ( 8 ounce each) pkg cream cheese at room temp 1 cup sugar 2 TBSP flour 2 large eggs 1 1/2 tsp vanilla
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Directions: |
Directions:Line 16 standard muffin tin cups with paper liners. In a medium bowl, stir together cookie crumbs, finely chopped pecans , brown sugar,and 1/8 tsp salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to from a solid bottom layer. Bake until set(5-8 minutes). Transfer pans to wire racks to cool completely. In a large bowl, use a electric mixer on medium speed , beat together cream cheese and 3/4 cup 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 (16-18 minutes) Transfer pans to wire racks to cool completely. Refrigerate cheesecakes for at least 3 hours or up to overnight Oil a piece of parchment paper and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar until sugar melts and is bubbly and nuts are coated. Transfer to parchment paper, separate any nuts that are stuck together, let cool. Top cheesecakes with pecans to garnish right before serving |