These were for Bethany's birthday and a BBQ at Renee and Shelli's
Crust:
melt 3 T butter,
combine with finely crushed graham crackers (I use the metal blade in the Cuisinart)
and about 2T sugar.
Stir to combine and press FIRMLY into the bottom of 18 greased muffin tins
Filling:
16 oz softened cream cheese
1 T lemon juice (fresh is best)
3/4 c. sugar
2 eggs (large)
1 t. vainlla
cream the softened cream cheese in a stand mixer until slightly airy, add remaining ingredients and process until fluffy. Put one scoop from a #30 disher into each tin. Bake at 325-350 degrees for 20 mins or until the filling appears just set not browned.
cool completely and top with
caramel sauce (6-8 soft caramel candies and 2 t. cream, microwaved on 60% until melted, stir carefully)
chocolate sauce/ganache (4-6 squares of your favorite dark/espresso or other semi-sweet chcoclate and 1 T cream, microwaved on 50% for about 30-40 seconds. Stir carefully, adjust to taste)
crushed toasted pecans (place 1/2 cup pecans on a sheet pan in a 350 degree oven for approx 20 minutes or until nuts appear browned. Place on firm surface and crush using rolling pin.)
probably a zillion calories. We make a full-sized cheese cake of this for Ginger's birthday. I don't think there are any photos of that or of the pecan pie William and I made her. (our first and I loved it!)
No comments:
Post a Comment