Cheesecake Cupcakes
Submitted by Jamie Jones of Madison, GA

Cake:
24 Pecan shortbread cookies
2 packages (8oz) cream cheese
½ cup sugar
1 teaspoon lemon zest
½ teaspoon vanilla flavoring
2 eggs
2/3 cup pecans, chopped

Directions:
Heat oven 350 degrees F. Line a 12 cup muffin tin with paper liners. Place a cookie in each cup. Set aside.

Mix cream cheese, sugar, lemon and vanilla until creamy in a large bowl. Add eggs one at a time until combined. Stir in pecans. Spoon mixture into prepared muffin tin cups.

Bake 20 minutes or until mixture is set. Allow to cool in pan before moving to cooling rack. Remove and refrigerate 1-2 hours.

Before serving prepare icing.

Praline Icing:
1 cup light brown sugar, firmly packed
½ cup margarine
¼ cup milk
1 cup powder sugar, sifted
½ teaspoon vanilla flavoring
1 cup pecans, chopped

Directions:
Bring first 3 ingredients to a boil in a medium sized saucepan over medium heat. Whisk constantly and boil 1 minute. Remove from heat and stir in powder sugar and vanilla until smooth. Mixture will thicken as it cools. Spoon icing over cooled cakes. Sprinkle pecans over icing. Enjoy!

Pecan Pralines are a southern candy that reminds me of Madison's southern charm.