Ingredients

The following ingredients have 4 Servings
  • 8 Keebler Pecan Sandies (crushed (plus extra cookies for garnish))
  • 1 pkg. (8 oz. cream cheese, softened)
  • 1/2 c. powdered sugar
  • 1 T. instant espresso powder
  • 1/2 t. vanilla butter and nut extract (or sub vanilla extract)
  • 8 oz. tub whipped topping (thawed)
  • 8 pecan halves
  • 1 T. unsalted butter
  • 1 T. light brown sugar

Instruction

  • For this recipe I used 6 ounce size Weck canning jars. You could also use small Mason jars.
  • Divide the crumbled Keebler Pecan Sandies cookies into the bottom of each jar (about 3 tablespoons each).
  • With a hand or stand mixer beat together the cream cheese, powdered sugar, instant espresso and vanilla butter nut extract until smooth. Add the whipped topping and beat until smooth.
  • Divide the cheesecake coffee mousse evenly among the four jars. Refrigerate for at least 2 hours (or overnight) before serving.
  • In a small, nonstick skillet over medium heat, melt the butter and brown sugar. Add the pecans and stir constantly for about 2 minutes. Allow pecans to cool on a parchment paper lined plate.
  • Serve the cheesecakes topped with whipped cream, butter pecans and/or whole Pecan Sandies if desired.