Mini Turtle Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup (113g) graham cracker crumbs
02 -
4 Tbsp (57g) unsalted butter, melted
→ Cheesecake
03 -
16 oz (452g) full fat cream cheese, softened to room temperature
04 -
½ cup (99g) granulated sugar
05 -
1 tsp vanilla extract
06 -
2 large eggs
→ Topping
07 -
Jarred caramel sauce
08 -
½ cup semi-sweet chocolate chips
09 -
¼ cup heavy whipping cream
10 -
Chopped pecans
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a standard muffin pan with paper liners. Combine graham cracker crumbs and melted butter until the mixture resembles coarse sand. Place 1-2 tablespoons of crumb mixture into each cup and press firmly using a measuring cup. Bake for 5 minutes, then remove and allow to cool.
02 -
Beat cream cheese and sugar with an electric mixer until smooth, about 1-2 minutes. Add vanilla extract and eggs, mixing just until combined. Avoid overbeating the eggs to prevent air bubbles and cracking.
03 -
Distribute the cheesecake batter evenly among the muffin cups, filling each liner to the top. Bake for 15-17 minutes or until centers are only slightly jiggly. Cool to room temperature before refrigerating for at least 4 hours or overnight. If storing overnight, cover loosely with plastic wrap.
04 -
Place chocolate chips in a medium bowl. Heat heavy cream in a small pot over low heat until just before boiling. Pour hot cream over the chocolate chips and let stand for 1-2 minutes. Stir with a spatula until smooth and allow to cool to room temperature.
05 -
Top each chilled mini cheesecake with caramel sauce, chocolate ganache, and chopped pecans before serving.
# Notes:
01 -
Allow cheesecakes to chill completely for the best texture and flavor development.
02 -
Bringing cream cheese to room temperature ensures a smooth, lump-free batter.