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)
Verdict:
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
Ingredients:
- 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
Directions:
- 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.
What's for Dinner Moms? 
Wow these are amazing!
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Thank you, Lynn. My daughter did a great job.
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yumm cant wait to try them
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Wow! 😊😊
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Thank you!
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Such a yummy recipe 🙂
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Thank you.
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That sounds like the sweetest sin 😍
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I will definitely say that is true! 😉
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😋😋😋
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Amazing!!! This is one I’ve got to try. Thank you again for sharing such winderful,mouth watering recipes.
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Thank you! Hope you like them.
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Alllll the yessss
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Thank you!
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With the holidays being not so far away, these would make good holiday treats, Marci. Take care 🙂
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Thank you! They would be delicious for Thanksgiving treats or for a Christmas party. Thank you for the idea!
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You’re welcome and that’s exactly what I was thinking!
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These look great! My husband loves turtles & cheese cake so Im definitely going to try this.
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Thank you! I hope he likes them.
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Omg!!! Drool!
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🙂 Thanks!
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Did you notice? This has my name written all over it! 😍
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Of course!
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These look delicious and I’m definitely sharing it with my family!
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Thank you! Hope they like it!
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Thank you!
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Shared link on my blog, look fab! 😋
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Thank you so very much!
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Always a pleasure. …you have such great recipes I can’t keep up with all the ones I want to try! ☺
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Please tell your daughter she did an amazing job with these! I’m going to make these next week because I will have guests and these are company worthy!
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Awe, thank you!
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