My daughter has been wanting to make cheesecake for the past several weeks. She finally decided that digging out the spring-form pan was too difficult and she would make small cheesecakes in cupcake pans instead. As you notice other than cookies I rarely bake. It is just not my thing. She loves baking so I am happy to have her do it because I also love sweets.
This is the original recipe for Mini Turtle Cheesecakes that my daughter used from Handle the Heat with Tessa Arias. (click for link to original recipe)
These were so good! The crust was perfectly buttery, the toppings were very sweet and the cheesecake was deliciously creamy. She will be making these again soon but next time I am going to have her use the caramel topping that you need to heat to pour over ice cream. She chose a jarred sauce that was pourable. That was a bit of a mistake because the caramel remained soft and was a bit tough to eat. Other than that these were superb!
Mini Turtle Cheesecakes
- 1 sleeve graham crackers, about 9 crackers
- 3 tablespoons butter, melted
- 12 ounces cream cheese, softened
- 1/2 cup dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- dash of salt
- 1/2 teaspoon cinnamon
- 1 large egg
- caramel sauce
- 1/2 cup pecans, toasted with butter and brown sugar
- 1/2 cup milk chocolate chips
- Preheat oven to 350 degrees. Place cupcake liners in a 12 count muffin tin pan.
- In the food processor (or with a Ziploc bag and rolling-pin) grind the graham crackers into small crumbs. Add butter and continue to mix until fully moistened.
- Divide the crumbs into the 12 cups of the cupcake liners. Press the crumbs firmly into the bottom of the liners.
- Bake crusts for 5 minutes or until fragrant. Be careful not to over bake the crusts! Remove from oven and lower temperature to 325 degrees.
- In a large bowl beat cream cheese and sugar until light and fluffy. Add vanilla, cream, salt, and cinnamon beating again until smooth. Add egg and beat until well combined.
- Divide mixture between cupcake liners. Bake for 18 – 20 minutes until set. Remove from oven and allow to cool. Cover and chill at least three hours up to overnight.
- To serve: Top with caramel sauce. Press candied pecans into caramel. Melt chocolate chips in a bowl in the microwave until fully melted. Drizzle over cheesecakes. Refrigerate until firm and ready to serve.