Mini Turtle Cheesecakes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 8 whole crackers, crushed)
- 1/4 cup sugar
- 1/4 cup melted butter
For the Cheesecake:
- 2 8-oz pkgs cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream
For the Turtle Topping:
- 3 oz pecans, toasted
- 1 cup semisweet or milk chocolate chips
- 2 tbsp whole milk
- 1 cup dulce de leche caramel
Instructions
- Wash hands with soap and water.
- Preheat oven to 325 ºF.
- In a small bowl, combine graham cracker crumbs, ¼ cup sugar and melted butter.
- Spoon into cheesecake pan and set aside.
- Add cream cheese, sugar and eggs to a mixer bowl. Beat 3 minutes at medium-high speed, stopping to scrape sides and bottom about halfway through.
- Don’t eat raw dough or batter.
- Wash hands with soap and water.
- Add vanilla and heavy whipping cream. Continue to beat 2 minutes at medium-high heat.
- Scoop filling over crust. Bake for 25 minutes and make sure cheesecakes are set on top.
- Remove from oven to a wire rack to cool to room temperature.
- Run a sharp knife around edges of cheesecakes and carefully remove from pan and place on a serving dish. Refrigerate for 2 hours or until chilled.
- Place pecans on a baking sheet and bake for 7 to 10 minutes or until lightly toasted. Set aside,
- Reserve 24 pecans for garnish. Chop remaining pecans and set aside.
- Add chocolate chips and milk to a microwave safe bowl and heat in 30 second intervals, stirring in between until chocolate is melted and smooth.
- Top each cheesecake with caramel, pecans and chocolate sauce. Place half a pecan on each cheesecake for garnish.
- Refrigerate until ready to serve.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.