This is the first time I’ve created a recipe completely from scratch. I dreamed this up in my head, and started throwing things together until it came out right….and dang, I did well. These are REALLLLY good. Try them, and let me know how the recipe could be improved!!
For the filling
4 ounces cream cheese, softened
3 Tablespoons butter, softened
4 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 cup pecans, chopped
2 tablespoons honey
For the phyllo cups:
2 sheets phyllo dough
1/4 stick butter
To make phyllo cups:
Coat a mini muffin tin with olive oil or cooking spray. Melt the 1/4 stick of butter. Lay one sheet of phyllo dough on a dry, clean surface. Carefully brush a thin layer of melted butter over the phyllo sheet. Lay the second phyllo sheet over the first sheet, and brush the top layer with another thin layer of butter. Carefully cut small squares (about 2 x 2 inches) and shape into mini muffin cups. This should make about 12-15 cups… You can keep going if you have more phyllo dough, and then just adjust the filling amount later as needed…
Bake the cups at 350 degrees for about 12 minutes, or until they are golden brown.
For the filling:
In a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, and sugar. Beat until well combined. Add the eggs one at a time and beat to combine. Add the cinnamon, and mix well.
Bake this mixture in a small, greased baking dish (we have a 4 x 6 inch one that worked perfectly…you could use an individual gratin dish, or anything similar) at 350 degrees until cooked through (the edges will be golden brown and the center should not jiggle…this will take about 20-25 minutes.)
Once the cups are out of the oven, lay a few pecan pieces in the bottom of each cup. Then, using a teaspoon measure, scoop small balls of the cheesecake mixture into the cups. Drizzle each with a pea-sized amount of honey. It will melt on top…then top each cup with a few chopped pecans, using the rest of your pecans.
Serve warm, room temperature, or cold. These will keep for about 24 hours in the fridge.