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Turtle Cheesecake Cookie Cups
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Turtle Cheesecake Cookie Cups

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
32 mins
Total Time
52 mins
Servings: 24 mini cheesecakes
Course: Cake

Ingredients

For the Cookie Crust:
  • 6 Tablespoons vegetable shortening Crisco Butter Flavor brand
  • ½ cup brown sugar light; firmly packed
  • 1 tablespoon milk
  • 1 ½ teaspoons vanilla extract pure
  • 1 egg lightly beaten
  • ¾ cup all-purpose flour Pillsbury Best brand
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup chocolate chips mini, semi-sweet
  • ¼ cup pecan finely chopped
For the Cheesecake:
  • 3 8- ounce cream cheese at room temperature, in packages
  • ¾ cup granulated sugar
  • 3 egg at room temperature, large
  • 2 teaspoons vanilla extract pure
  • ⅓ cup heavy cream
For the Topping:
  • ½ cup caramel sauce
  • 4 ounces semi-sweet chocolate melted
  • ¼ cup pecan finely chopped

Instructions

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  1. Preheat the oven to 375ºF. Line 24 muffin cups with grease-proof paper liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat Crisco shortening sticks, brown sugar, milk and vanilla until light and fluffy. Add in egg and mix until well combined.
  3. In a medium bowl, whisk together the flour, salt, and baking soda. Gradually add flour mixture to the shortening mix and mix until just combined.
  4. Fold in chocolate chips and pecans.
  5. Use a small cookie scoop to distribute 2 teaspoons of cookie dough into each prepared muffin cup.
  6. Bake in preheated oven for 8-9 minutes. Place pan(s) on cooling rack and allow cookie crusts to cool for 10 minutes. Reduce oven temperature to 350ºF.
  7. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar until well combined. Add in eggs and vanilla and mix until combined. Be sure to scrape down the sided of the bowl as needed. Mix in heavy cream until combined.
  8. Use a large scoop to distribute about 3 tablespoons of cheesecake filling into each muffin cup.
  9. Bake in preheated oven for 20-23 minutes, or until filling is just set.
  10. Remove pan to cooling rack and allow cheesecake cups to cool completely.
  11. Once cheesecake are cool, place them into the refrigerator for at least 4 hours.
  12. Before serving, drizzle with caramel sauce, melted chocolate and pecans.