Ingredients
- For the Shells:
- A dollop of melted unsalted butter
- A sprinkle of all-purpose flour, as required
- A pack of refrigerated pie dough for a double-crust pie (15 ounces)
- For the Cheesecake Layer:
- A block of softened cream cheese (8 ounces)
- Half a cup of rich dark brown sugar
- One large egg
- A dash of bourbon (1 tablespoon)
- A hint of vanilla extract (1 teaspoon)
- A pinch of sea salt (¼ teaspoon)
- For the Pecan Pie Layer:
- A portion of light corn syrup (⅓ cup)
- A portion of deep dark brown sugar (⅓ cup)
- One large egg
- A splash of bourbon (1 tablespoon)
- A touch of vanilla extract (1 teaspoon)
- A sprinkle of sea salt (¼ teaspoon)
- A generous amount of chopped pecans (⅔ cup)
- Ten whole pecan halves
Step 1
Begin by generously greasing a 12-cup muffin tin with a luscious coat of melted butter, ensuring to cover every inch of the top surface for easy release later on.
Step 2
Sprinkle a flat work area with a dusting of flour. Roll out one pie crust at a time, while keeping the other chilled for optimal handling. With a 4-inch round cookie cutter, gently carve out 4 circles. Gather the dough scraps, form them into a neat ball, and roll them out to cut one final circle. Repeat this process with the remaining crust until you have a total of 10 circles ready.
Step 3
Carefully place the dough circles into the muffin cups, pressing down on the centers and ensuring a snug fit against the sides. Smooth out the top edges for a consistent look, making sure the mini pie shells sit evenly with the top of each cup. Store in the refrigerator until you're prepared to use them.
Step 4
In a mixing bowl, blend cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon of bourbon, 1 teaspoon of vanilla extract, and a pinch of sea salt using an electric mixer until the cheesecake mixture is velvety smooth, scraping the bowl's sides as needed.
Step 5
In another bowl, whisk together corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon of bourbon, 1 teaspoon of vanilla extract, and a hint of sea salt to create the delectable pecan pie filling.
Step 6
Preheat your oven to 350 degrees F (175 degrees C) and adjust the oven rack to the lowest position.
Step 7
Using an ice cream scoop with a lever, fill the chilled crusts about two-thirds full with the cheesecake mixture, making sure to tap the muffin tin on the counter to release any trapped air bubbles. Add a tablespoon of chopped pecans on top of each pie before filling them to the brim with the pecan pie filling. Finish by garnishing the center of each pie with a half pecan.
Step 8
Bake the pies on the lowest oven rack until they puff up and turn a beautiful golden hue, which should take around 40 minutes. Allow them to cool on a wire rack for a minimum of 2 hours before serving.
Extra Tips & Suggestions
- 1. To keep your bite-sized pecan cheesecake delights looking as tempting as they taste, store them in an airtight container in the refrigerator. This will help maintain their freshness and prevent any odors from affecting their flavor.
- 2. For a more visually appealing presentation, consider arranging your cheesecake bites in a decorative glass jar or a colorful serving platter before refrigerating. This will not only keep them organized but also make them a beautiful centerpiece for any dessert spread.
Reviews
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