Pineapple Pecan Cups

The tangy pineapple-cream cheese filling cuts the sweetness of the pecan topping.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  tablespoons butter, softened
• 1 1⁄2 ounces cream cheese, softened
• 1⁄2 cup all-purpose flour

• FILLING

• 1 (3 ounce) package cream cheese, softened
• 1  tablespoon sugar
• 1⁄4 cup crushed pineapple, drained

• TOPPING

• 1  egg
• 1⁄4 cup brown sugar, packed
• 2  tablespoons light corn syrup
• 1  tablespoon butter, melted
• 1  teaspoon all-purpose flour
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup pecans, chopped

Directions

1. In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4-in. up the sides of six muffin cups coated with cooking spray. Set aside.
2. In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling.
3. Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely.