Mini Cake Pans

If you love cheesecake and want to make mini cheesecakes for mini cheesecake pans, you can make them very easily.

Make traditional graham cracker crust and pat into each individual opening. Prepare cheesecake mix and scoop on top of the graham cracker crust until each opening is 3/4 full. Bake at 350 degrees for 15-20 minutes. Cheesecakes are done when the top just begins to crack. But do not let it get deep or big cracks! Once mini cheesecakes are cooled, top with blueberry or cherry pie filling.

MINI CHEESECAKE FILLING:
3 8oz. packages cream cheese
1 cup sour cream
1 cup sugar
3 eggs
1/2 tsp. lemon juice
2 tsp. vanilla

Combine all ingredients until well mixed and fluffy.

GRAHAM CRACKER CRUST:
10 tsp. melted butter
1 cup sugar
1 cup graham cracker crumbs

Mix graham cracker crust ingredients together. Put them in the bottom of the pans and add cheesecake filling above.

Lemon Pecan Mini Bundt Cake

Ingredients

* 2 sticks of butter (softened)
* 1 1/2cups sugar
* 1 cup firmly packed brown sugar
* 6 eggs
* 3 cups of flour
* ½ teaspoon of baking soda
* ¼ teaspoon salt
* 1 cup of chopped pecans
* Zest of two lemons chopped fine
* 3/4 teaspoon vanilla extract
* 3/4 cup of sour cream

Instructions

1. Preheat oven to 325 degrees.
2. Beat butter, sugar, and brown sugar together until they become light and fluffy.
3. Add the eggs one at a time.
6. Sift the flour, salt, and baking soda.
7. Add the flour mixture to the eggs one cup at a time.
8. Add the vanilla and the lemon zest.
9. Add the sour cream and mix completely.
10. Add the pecans. Mix gently. Do not overmix.
11. Pour the batter into your mini Bundt cake pans.
12. Only fill them about half to ¾ of the way to the top of the mini Bundt cake pan.
13. Bake for 20 minutes.
14. Check with a toothpick after 20 minutes. If the toothpick comes out clean, the cakes are done.
15. Allow the cakes to cool before icing with drizzle icing below.

Drizzle Icing for Lemon Pecan Mini Bundt Cake:

Ingredients:

* 1/3 cup butter
* 2 cups powdered sugar
* 1 1/2 teaspoons vanilla extract
* 2-4 tablespoons water

Preparation:
Melt butter in saucepan. Add powdered sugar and vanilla to melted butter. Add water, 1 tablespoon at a time, and mix until smooth and of a consistency that you are able to drizzle, but not too runny. Like a thick syrup. Drizzle over each cooled cake.

***As a special touch, you can sprinkle very finely chopped pecans over the top while the powdered sugar icing is still warm….so they will stick***