Dessert: Mini Cheesecakes with Sugared Pecans

Recipe by Cheryl Slocum 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.

Ingredients

1 c. finely crushed shortbread cookies
1/3 c. finely chopped pecans
1/2 c. coarsely chopped pecans
2 tbsp. light brown sugar
.13 tsp. fine salt
1/2 tsp. fine salt
1 tbsp. butter
2 package cream cheese
1 c. granulated sugar
2 tbsp. flour
2 large eggs
1 1/2 tsp. vanilla extract

Instructions

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 for 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.