Tiny Pecan Cheesecake Bites (Print Version)

# Ingredients:

01 - 1 set of Mini Pecan Pie Cheesecakes (from Baker's collection).
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 tray.
02 - Mix your crust ingredients and push a big spoonful into each section using a wooden press tool.
03 - Whip up cheesecake mixture carefully without too much stirring. Add to each section right to the rim.
04 - Cook according to main recipe timing. Let sit at room temp, then keep in sealed box in fridge overnight.
05 - Cook pecan topping mix and set aside to cool down. Blend cream ingredients and beat until stiff peaks form.
06 - Add pecan mix on each cheesecake top. Squeeze whipped cream around edges with a star-shaped tip.

# Notes:

01 - Cheesecake stuff works better when not cold from the fridge.
02 - Once eggs go in, stir gently.
03 - Go ahead and fill cups completely as they'll sink while cooling.
04 - Any chilled creamy liquor will work fine too.

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