Bite-Sized Pecan Pie Cheesecakes

Ingredients

• For the Shells:
• 1 tablespoon unsalted butter, melted
• 1 teaspoon all-purpose flour, or as needed
• 1 (15 ounce) package refrigerated pie dough for a double-crust pie
• For the Cheesecake Layer:
• 1 (8 ounce) package cream cheese, softened
• ½ cup dark brown sugar
• 1 large egg
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• For the Pecan Pie Layer:
• 10 pecan halves

Step 1

Start by generously greasing a 12-cup muffin tin with melted butter, making sure to cover the entire top surface as well. Lightly flour your work surface and unroll one pie crust at a time, keeping the other refrigerated while you work. Using a 4-inch round cookie cutter, cut each crust into four circles. Gather the scraps, roll them out again, and cut one more circle from each crust so you have a total of about 10 circles.

Step 2

Press each dough circle gently into the muffin cups, making sure the dough is snug against the sides and the top edges are even and smooth. Pop the tin back in the fridge to chill while you prepare the fillings.

Step 3

In a bowl, beat together the cream cheese, half a cup of brown sugar, one egg, a tablespoon of bourbon, vanilla extract, and a pinch of sea salt until smooth and creamy. In another bowl, whisk the corn syrup, a third of a cup of brown sugar, an egg, bourbon, vanilla, and salt until fully combined for the pecan pie filling.

Step 4

Heat your oven to 350°F (175°C) and move the rack to the lowest position. Spoon the cheesecake mixture into the chilled crusts, filling them about two-thirds full. Tap the muffin tin on the counter a few times to release any air bubbles. Sprinkle a tablespoon of chopped pecans on top, then fill the rest of the way with the pecan pie filling. Finish each one with a pecan half in the center.

Step 5

Bake on the lowest oven rack for around 40 minutes, until they’re puffed up and golden. Let them cool completely on a wire rack for at least a couple of hours before serving.