Mini Turtle Cheesecakes
User Reviews
5
Mini Turtle Cheesecakes
Description
Mini Turtle Cheesecakes start with a buttery graham cracker crust pressed into a mini cheesecake pan and partially baked for a fragrant base. The cream cheese filling is mixed until smooth with brown sugar, vanilla extract, heavy cream, salt, cinnamon, and egg, adding a touch of warmth and depth to the flavor.
After baking until set, the cheesecakes are cooled thoroughly and chilled to develop a firm, creamy texture. The topping consists of salted caramel sauce drizzled over each cheesecake, accompanied by chopped and toasted pecans that bring a crunchy element, and semisweet chocolate chips for a touch of bittersweet sweetness.
These mini cheesecakes serve well as a dessert for gatherings or special occasions where individual portions are preferred. The cinnamon and caramel complement the richness of the filling, while the pecans add texture. They should be stored refrigerated and can be made ahead for convenience.
Ingredients
For the crust:
- 1 graham crackers sleeve (9 cookies, 4.8 ounces
- 3 tablespoons unsalted butter melted, 1.5 ounces
For the filling:
- 12 ounces cream cheese at room temperature
- 1/2 cup light brown sugar packed
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 teaspoon salt fine
- 1/2 teaspoon ground cinnamon
- 1 egg large
For the topping:
- salted caramel sauce or store-bought, homemade
- 1/2 cup pecans chopped and toasted
- 1/2 cup semisweet chocolate chips
Instructions
Make the crust:
- Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
- Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
- Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
- Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
Make the topping:
- Once chilled, top each cheesecake with a spoonful of caramel sauce, just enough to cover but not too much that it completely overflows. Press pecans into the caramel.
- Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted. Transfer to a small ziptop bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.
Notes
- Toast pecans in a skillet or oven until aromatic and just darkened for enhanced flavor and crunch.
User Reviews
Overall Rating
5
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