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.