Butter Pecan Cheesecake Tarts

By carvalhohm

Ingredients

• 24 vanilla wafer cookies
• 1/4 cup (1/2 stick) butter
• 1/2 cup chopped pecans
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs
• 2 1/2 teaspoons butter-flavored extract
• 24 pecan halves

Preparation

Step 1

Preheat the oven to 350 degree F.. Line 24 muffin cups with paper baking cups and place a vanilla wafer in each.

Melt the butter in a medium skillet over medium heat. Add the chopped pecans and sauté for 3 to 5 minutes (be careful not to burn the butter); set aside and allow to cool.

In a large bowl, beat the cream cheese and sweetened condensed milk until smooth. Add the eggs and extract and beat until thoroughly combined. Stir in the chopped pecan mixture; mix well and fill each muffin cup 3/4 full. Top each with a pecan half.

Bake for 12 to 15 minutes, or until firm. Allow to cool completely then cover and chill for at least 4 hours before serving.

Makes 2 dozen tarts.