No-Bake Butter Pecan Mini Cheesecakes

Instructions

Buttered Pecans:

1. Heat oven to 275°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Combine the butter, corn syrup and vanilla in a large bowl. Add pecans; toss to coat. Combine the brown sugar, sugar, cinnamon, salt and nutmeg in a bowl; sprinkle over pecans. Toss to coat.
3. Spread out pecans on prepared pan. Bake for 45 minutes, stirring pecans every 15 minutes. Cool completely on a wire rack..

Mascarpone Cheesecakes:

1. Place the cookies, butter and 3/4 cup pecans into a food processor; cover and pulse until fine crumbs. Divide crumbs into twelve small jars or dessert bowls.
2. Beat cream in a large bowl until it begins to thicken. Add sugar; beat until stiff peaks form. Beat the mascarpone, caramel sauce, rum extract if desired and vanilla in another large bowl. Gently fold whipped cream into mascarpone mixture.
3. Divide mascarpone cream over crumbs. Cover and refrigerate for at least 2 hours or overnight.
4. Top with whipped cream, caramel sauce and buttered pecans just before serving.