Pecan Nut Cups


  • 12 oz. Philly Cream Cheese (put in microwave 20 seconds if using directly from refrigerator)
  • 1 lb. butter (room temp. -- if using from refrigerator, microwave each stick for 9 seconds)
  • 4 cups sifted all-purpose flour (measure before sifting)
  • 1 lb. of dark brown sugar (typically one box)
  • 5 eggs slightly beaten
  • 1 tsp. vanilla
  • 4 tsp. melted butter


With the cream cheese, 1 lb of butter, and flour, mix together by hand in a large bowl. Press mixture into bottom and sides of each of the 24 cups in the miniature nut cup/muffin pan holes. (This is a special pan, normally called mini-muffin or nut cup pan and has 24 open cup spaces).

For the filling, use the brown sugar, beaten eggs, vanilla, and melted butter, and mix altogether with a spoon until it's runny like syrup.

Chop 1 1/2 cups of pecans.

Cover the bottom of each nut cup with chopped pecans. Put syrup in each cup on top of the nuts until each cup on the pan is half full. Sprinkle remaining pecans over the top.

Bake at 350 degrees until brown. This varies by oven, so keep watching until tops look brown and crispy.

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