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Mini Turtle Cheesecakes

Name: Mini Turtle Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 5 h
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: Â¾ cup graham cracker crumbs; Â½ cup pecans, very finely chopped; Â¼ cup unsalted butter, melted; 8 ounces (1 package) reduced-fat cream cheese, room temperature; â cup sugar; 1 large egg; 1 teaspoon vanilla extract; Â¼ cup dark chocolate chips; 1 tablespoon unsalted butterÂ; Â¼ cup caramel sauce; 12 pecan halves

Mini Turtle Cheesecakes make the perfect bite-sized treat. This decadent recipe includes a sweet graham cracker and pecan crust filled with creamy cheesecake and topped with caramel sauce, chocolate and a pecan half.

Jessi Heggan

Print Recipe

Makes: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 5 hours
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

Cheesecakes:

¾ cup graham cracker crumbs
½ cup pecans, very finely chopped
¼ cup unsalted butter, melted
8 ounces (1 package) reduced-fat cream cheese, room temperature
⅓ cup sugar
1 large egg
1 teaspoon vanilla extract

Topping:

¼ cup dark chocolate chips
1 tablespoon unsalted butter
¼ cup caramel sauce
12 pecan halves

Instructions

Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
In a small bowl, stir together the graham cracker crumbs, chopped pecans and melted butter until combined and moist. Spoon about 1 ½ tablespoons of the crumb-nut mixture into each paper liner, pressing with the back of the spoon to pack down.
In a large bowl, use a hand or stand mixer to beat together the cream cheese and sugar until smooth and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until just incorporated.
Spoon the filling mixture evenly into each muffin cup. Bake for 20 minutes or until the centers are set. Cool in the muffin tin for 10 minutes, then transfer cheesecakes to a wire rack to cool to room temperature. Once cooled completely, transfer to the refrigerator and chill for at least 4 hours.
When ready to serve, combine chocolate chips and 1 tablespoon butter in a small, microwave-safe bowl. Microwave on 50% power in 30-second increments until mixture is completely melted. Whisk until combined and smooth.
Carefully peel away the paper lines from the mini cheesecakes. Top each cheesecake with ½ teaspoon caramel sauce, ¼ teaspoon melted chocolate and a pecan half.
Return cheesecakes to the refrigerator to chill again for about 15 minutes or until the topping is completely set before serving.