Miniature Toffee Cheesecakes Recipe
Ingredients
| CRUST | ||
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Vanilla extract | 1 Teaspoon | |
| All-purpose flour - 1 1/4 cups | ||
| Pecans | 1/2 Cup (16 tbs), finely chopped | |
| Cream cheese package | 2 (FILLING) | |
| Brown sugar | 1/2 Cup (16 tbs), firmly packed (FILLING) | |
| Eggs | 2 Small (FILLING) | |
| Vanilla-butter-nut flavoring - 1 teaspoon | ||
| Toffee bits - 1 package (6 ounces) milk chocolate-covered | ||
Directions
GETTING READY
1. Preheat oven to 350 degrees.
MAKING
2. For crust in a medium bowl cream butter, brown sugar, and vanilla until fluffy.
3. Add flour, stir until well blended and stir in pecans.
4. Into bottom of each paper-lined tin of a miniature muffin pan press 1 teaspoon crust mixture.
5. For filling, in a medium bowl beat cream cheese and brown sugar until fluffy.
6. Add eggs and vanilla-butter-nut flavoring, beat until well blended and stir in toffee bits.
7. Over each crust spoon 1 tablespoon filling mixture and bake 16 to 18 minutes or until filling is set in center.
8. Place pan on a wire rack to cool.
9. Place in an airtight container and store in refrigerator.
SERVING
10. Serve chilled with garnish as desired.
1. Preheat oven to 350 degrees.
MAKING
2. For crust in a medium bowl cream butter, brown sugar, and vanilla until fluffy.
3. Add flour, stir until well blended and stir in pecans.
4. Into bottom of each paper-lined tin of a miniature muffin pan press 1 teaspoon crust mixture.
5. For filling, in a medium bowl beat cream cheese and brown sugar until fluffy.
6. Add eggs and vanilla-butter-nut flavoring, beat until well blended and stir in toffee bits.
7. Over each crust spoon 1 tablespoon filling mixture and bake 16 to 18 minutes or until filling is set in center.
8. Place pan on a wire rack to cool.
9. Place in an airtight container and store in refrigerator.
SERVING
10. Serve chilled with garnish as desired.
Chef
