Bourbon Pecan Mini Cheesecakes

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Holiday 2014

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Bourbon Pecan Mini Cheesecakes

Bourbon Pecan Mini Cheesecakes
1 cup graham cracker crumbs
1/3 cup finely chopped pecans
1/3 cup butter, melted
1/2 tsp. cinnamon

3 (8- oz.) packages cream cheese, softened
6 tbsp. honey
2 tsp. vanilla extract
3 eggs
1/4 cup flour
1/4 cup bourbon
2 to 3 tbsp. caramel sauce
24 pieces 479 Degrees Pumpkin Pecan Praline Popcorn

Prep: 30 minutes, Cook: 25 to 30 minutes
Chill: 1 to 2 hours, Serves: 12 

1. Preheat oven to 350°F. Stir together graham cracker crumbs, pecans, butter and cinnamon in a medium bowl. Press firmly onto the bottom and halfway up the sides of four (4½-inch) springform pans.

2. Beat cream cheese, honey and vanilla with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add flour and bourbon and beat until smooth.

3. Spread batter into pans and bake for 25 to 30 minutes or until the centers jiggle slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.

4. Remove sides from pans and cut each cheesecake into 6 wedges. Top each wedge with a small spoonful of caramel sauce and a piece of popcorn just before serving. 

Nutritional Information:
402 calories, 7 g protein, 30 g total fat (16 g sat.), 25 g carbohydrate, 1 g fiber, 17 g sugar, 121 mg cholesterol, 266 mg sodium, 11 points


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