Ingredientsservings 160 cals
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
- In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
- Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
Per Serving: 160 calories; 10.7 g fat; 15 g carbohydrates; 1.9 g protein; 31 mg cholesterol; 61 mg sodium. Full nutrition
ReviewsRead all reviews 23
They taste great, but I recommend using actual muffin tins (with the paper muffin cups for easy serving) so the mixture doesn't spread so much in the oven. Other than a funky shape, they came o...
I used a mini cupcake pan, and I greased & floured it well so I didn't have to use cupcake liners. I ended up with 24 mini cupcakes, and they baked for 23 minutes. Like everyone suggested, I d...
These are great! I made one batch and the just went. I made a double batch but was short one ounce of cream cheese, they still came out great. My family said these are must from now on.
I usually make pecan pie every Thanksgiving, but this year I have a countertop oven and wanted to make something I knew would cook properly. I doubled the dough and tripled the filling, it work...
These tasted wonderful! The only thing is I doubled the filling for the amount of dough it gave you.
These are wonderful! The only thing I had to change was to use about 1.5 cups of chopped pecans because otherwise the filling was too runny and didn't puff up during baking - which happened the ...
This is a recipe my Mom used to make every Christmas so I attempted it myself since I was not going to see her. Everyone loved them and they were all gone in a matter of minutes. I will double...
THIS IS A VERY QUICK,EASY AND TASTY TREAT. I MADE THESE ON THANKSGIVING AND I WILL BE MAKING THEM AGAIN. I USED A REGULAR MUFFIN PAN LINED WITH PAPER CUPS. WHEN THEY COOLED I TOOK THEM OUT OF TH...