Mini Cheesecakes And Pecan Tassies
They look so festive and gorgeous in rows on this Armetale serving platter
.
The recipe for the cheesecake is from Paula Deen’s cookbook
, but I found that the regular size was a little awkward to eat. I have taken her recipe and made it into miniature cheesecakes. These are one bite of delicious. All the flavors come together at once, like a party in your mouth! No, you can’t eat just one… The other good part is that you won’t have red sauce or cheesecake dripping down your chin!
The recipe for the pecan tassies is from a Southern Living book from several years ago. The unique part of this recipe is that the dough has cream cheese in it. The dough is much lighter and tastier than any other recipe, which I have found up to this point.
Mini Cherry Cheesecakes
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- vanilla wafers *
- 1 can cherry pie filling
Instructions
Preheat oven to 350°F.
Place a mini cupcake liner in each cup of the miniature muffin pan. Then, place a vanilla wafer FLAT side down, in each muffin cup.
Beat cream cheese with an electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each egg.
Spoon cream cheese mixture over wafers, filling each to about 1/4- inch from the top of the muffin cup. This makes about 36 mini cheesecakes.
Bake for about 14 minutes.
*The tops should not brown! Do not overbake!
Allow cheesecakes to cool completely before filling with the cherries. When the cheesecakes are removed from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with one or two of the cherries from the filling.
Chill thoroughly before serving.
Notes
** Some mini muffin cup liners will accommodate the regularly sized vanilla wafers, but some of the liners will not. For the smallest ones, I use mini vanilla wafers. They are a perfect size. The smaller mini muffin liners will make 60 of the cheesecakes.
Pecan Tassies
Ingredients
- 1 cup butter softened
- 1 (8-oz.) package cream cheese, softened
- 2 – 1/2 cups all-purpose flour
- 1-1/2 cups firmly packed brown sugar
- 1-1/2 cups chopped pecans
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
Then, place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
Whisk together brown sugar and the next 5 ingredients. Spoon into tart shells.
Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks for 20 minutes or until completely cool.
Notes
*You can easily half this recipe and make 24 tassies for a smaller crowd. **If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.
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