Mini Turtle Cheesecakes

Mini Turtle Cheesecakes takes approximately 18 minutes from beginning to end. One serving contains 358 calories, 4g of protein, and 21g of fat. This recipe serves 12 and costs 82 cents per serving. This recipe from Handle the Heat has 20 fans. A mixture of pecans, unsalted butter, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 14%, this dish is not so awesome. Similar recipes include Mini Turtle Cheesecakes, Mini Turtle Pumpkin Cheesecakes, and Mini Turtle Cheesecakes - Amanda's Cookin.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 3 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the crust:Preheat the oven to 350F. 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 325F.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, 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 chilluntil ready to serve.

 

Step by step:

1. Make the crust:Preheat the oven to 350F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.

2. Place the graham crackers in the bowl of a food processor and pulse until finely ground.

3. 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).

4. Bake the crusts for 5 minutes, or until fragrant.

5. Remove from oven and reduce temperature to 325F.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.

6. Add the vanilla, salt, and cinnamon and beat until smooth.

7. Add the egg and beat until just combined. Divide the mixture among each cavity.

8. Bake for about 18 minutes, or until set.

9. 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.

10. Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted.

11. Transfer to a small ziptop bag and snip a small hole in one corner.

12. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chilluntil ready to serve.

Nutrition Information:

covered percent of daily need