Courtesy Of: Anonymous
Preheat oven to 350 F degrees.
In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into un-greased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.
Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple.
Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.
Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.
Ingredients
Directions
Preheat oven to 350 F degrees.
In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into un-greased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.
Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple.
Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.
Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.