EASY PECAN CHEESECAKE RECIPE RECIPES

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PECAN PIE MUFFINS RECIPE | ALLRECIPES



Pecan Pie Muffins Recipe | Allrecipes image

It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.

Provided by prissycat

Categories     Muffins

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 18 mini muffins

Number Of Ingredients 5

1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
.666 cup butter, softened
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  • In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 31.1 g, CholesterolContent 77.4 mg, FatContent 23.5 g, FiberContent 1.4 g, ProteinContent 3.4 g, SaturatedFatContent 9.7 g, SodiumContent 119.3 mg, SugarContent 24.3 g

PECAN CHEESECAKE PIE RECIPE - PILLSBURY.COM



Pecan Cheesecake Pie Recipe - Pillsbury.com image

Enjoy this amazing pecan cheesecake pie made with Pillsbury™ pie crust - a yummy fall desert!

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (8 oz) cream cheese, softened
4 eggs
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Whipped cream, if desired
Ground cinnamon, if desired

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
  • In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
  • Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.

Nutrition Facts : Calories 560 , CarbohydrateContent 68 g, FatContent 5 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 370 mg

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