Pecan Pie Cheesecake Bites (Print Version)

# Ingredients:

01 - One batch of Mini Pecan Pie Cheesecakes (check Baker's recipe).
02 - 3 oz cream cheese, softened.
03 - 45g powdered sugar.
04 - A small pinch (1/8 tsp) of cinnamon.
05 - 1/4 tsp maple flavor extract.
06 - 150ml heavy whipping cream.
07 - 2 tbsp (30ml) maple pecan cream liquor.

# Instructions:

01 - Line a muffin tin with liners or spray a mini cheesecake pan lightly with oil spray.
02 - Mix the crust together, then press a generous tablespoon into each slot using a wooden press.
03 - Whip the cheesecake filling gently but avoid over whipping. Fill each slot to the top with the mix.
04 - Cook as directed in the base instructions, then cool completely on the counter. Refrigerate overnight in something airtight.
05 - Cook the pecan topping and leave it to cool down. Whip up the cream until stiff peaks form by mixing all the ingredients.
06 - Spoon the pecan topping onto each cheesecake. Use a star tip to pipe whipped cream in a ring over the top.

# Notes:

01 - For smooth cheesecake, make sure ingredients aren't cold.
02 - When the eggs go in, mix just a little, not much.
03 - Overfill the pans because they'll shrink after baking.
04 - You can use any chilled cream liquor instead, no problem.

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