Miniature Toffee Cheesecakes

Makes 2-3 dozen

Tina Cook

Miniature cheesecakes are great to pop in your mouth or for a great party dessert.

ingredients

Crust:
1/2 c. butter, softened
1/2 c. firmly packed brown sugar
1 tsp. vanilla extract
1 1/4 c. all purpose flour
1/2 c. finely chopped pecan
filling:
2 packages (8oz) each cream cheese, softened
1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla- butter-nut flavoring (I couldn’t find this so I used half vanilla, and half butter flavoring)
1 package (6 oz) milk chocolate-covered toffee bits

1
For crust: cream butter, brown sugar, and vanilla in a medium bowl until fluffy. Add flour; stir until blended. Stir in pecans. Press 1 tsp. crust mixture into bottom of each paper-lined cup of a miniature muffin pan.
2
Preheat over to 350°.
3
For filling, beat cream cheese and brown sugar until fluffy. Add eggs and vanilla-butter-nut flavoring; beat until well blended. Stir in toffee bits. Spoon 1 Tbsp over each crust. Bake 16-18 minutes or until filling is set in center. Place pan on a wire rack to cool. Store in refrigerator in an airtight container

Source: Tina Cook