Mini Pecan Pie Cheesecakes (Print Version)

# Ingredients:

01 - 1 batch Mini Pecan Pie Cheesecakes (Baker recipe).
02 - 3 ounces softened cream cheese.
03 - 45 grams confectioner's sugar.
04 - 1/8 teaspoon cinnamon.
05 - 1/4 teaspoon maple extract.
06 - 150 ml heavy cream.
07 - 30 ml maple pecan cream liqueur.

# Instructions:

01 - Spray mini cheesecake pan with non-stick spray or line muffin pan with cupcake liners.
02 - Prepare crust mixture and press heaping tablespoon into each compartment using wooden tamper.
03 - Prepare cheesecake filling without overmixing. Fill compartments to top.
04 - Bake per base recipe instructions. Cool at room temperature, then chill overnight in airtight container.
05 - Prepare pecan pie topping and let cool. Make whipped cream by combining ingredients and whipping until firm.
06 - Top each cheesecake with pecan mixture. Pipe whipped cream in circle around top using star tip.

# Notes:

01 - Use room temperature ingredients for cheesecake.
02 - Don't overmix after adding eggs.
03 - Fill tins to top as they will shrink.
04 - Can substitute any cold cream liqueur.

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