Pecan Cheesecake Bites (Print Version)

# Ingredients:

01 - 1 batch of mini pecan pie cheesecakes (base recipe).
02 - 3 oz cream cheese, softened.
03 - 45 g powdered sugar.
04 - Pinch of cinnamon (1/8 teaspoon).
05 - A few drops (1/4 teaspoon) of maple flavor extract.
06 - 150 ml of thick heavy cream.
07 - 2 tablespoons (30 ml) of maple pecan cream liqueur.

# Instructions:

01 - Line muffin tins with cupcake papers or spray mini cheesecake molds with non-stick spray.
02 - Mix the crust ingredients and press roughly a tablespoon into each mold using a tamper.
03 - Blend the cheesecake filling just enough to combine. Spoon it into the molds, filling up to the edge.
04 - Follow the baking instructions on the base recipe. Let cool on the counter and refrigerate overnight in a sealed container.
05 - Cook the pecan topping and let it cool. Whip the cream with sugar and liqueur until it holds peaks.
06 - Add the pecan layer to the top of each cheesecake, then pipe whipped cream around the edge with the star tip.

# Notes:

01 - Make sure the ingredients for the filling are at room temperature.
02 - Eggs should be added gently—don’t overmix the batter afterward.
03 - Molds can be filled all the way up; they’ll settle down a bit.
04 - You can swap out the cream liqueur for any chilled alternative.