Pecan Cheesecake Bites (Print Version)

# Ingredients:

01 - 1 set of tiny pecan pie cheesecakes (from your favorite Baker).
02 - 3 ounces cream cheese at room temp.
03 - 45 grams powdered sugar.
04 - 1/8 teaspoon ground cinnamon.
05 - 1/4 teaspoon maple flavoring.
06 - 150 ml whipping cream.
07 - 30 ml pecan maple boozy cream.

# Instructions:

01 - Coat mini cheesecake pan with cooking spray or put paper liners in a muffin tin.
02 - Mix up the crust ingredients and push a big spoonful into each section using a wooden presser.
03 - Stir up cheesecake mixture gently. Pour to the rim of each section.
04 - Cook according to main recipe timing. Let sit at room temp, then store covered in fridge overnight.
05 - Cook the pecan topping and set aside to cool. Blend whipped cream ingredients together and beat until stiff.
06 - Spoon pecan mix onto each little cake. Add whipped cream around the edge with a star-shaped tip.

# Notes:

01 - Everything for the cheesecake should be at room temp.
02 - Mix gently once eggs are added.
03 - Go ahead and fill cups completely as they'll sink a bit.
04 - Any creamy liqueur will work fine if you don't have maple pecan.

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