Description
Irresistible mini turtle cheesecakes bring southern comfort to dessert lovers with rich chocolate, caramel, and pecans. Creamy cheesecake nestled in graham cracker crust promises indulgent bites that melt perfectly on your palate.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) cream cheese, softened
- 2 large eggs
- 1 cup (240 milliliters) graham cracker crumbs
- 4 tablespoons (60 milliliters) unsalted butter, melted
Sweeteners and Flavors:
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 milliliters) caramel sauce, melted
Toppings and Garnishes:
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 1/4 cup (60 milliliters) heavy cream
- 1/2 cup (60 grams) chopped pecans
- 2 tablespoons (25 grams) granulated sugar
Instructions
- Calibrate the oven to 325F (165C) and prepare a 12-cup muffin tin with paper liners for a pristine baking surface.
- Blend graham cracker crumbs, sugar, and melted butter into a cohesive mixture, ensuring uniform texture and consistency.
- Compact the crumb mixture into each liner’s base, creating a dense, even foundation for the cheesecake.
- Create a smooth cheesecake batter by thoroughly mixing cream cheese, sugar, vanilla extract, and eggs until silky and lump-free.
- Gently pour the creamy cheesecake mixture over the graham cracker crust, filling each liner approximately three-quarters full.
- Bake in the preheated oven for 18-20 minutes, watching for slight wobbling in the center which indicates perfect doneness.
- Allow cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to set and firm.
- Drizzle caramel sauce generously over each mini cheesecake, creating elegant swirls.
- Sprinkle chopped pecans on top for a delightful crunch and visual appeal.
- Serve chilled, presenting these miniature desserts as elegant, individually portioned treats.
Notes
- Use a flat-bottomed measuring cup or glass to press the graham cracker mixture evenly and firmly into the muffin liners for a perfect, compact base.
- Prepare the crust and cheesecake batter a day in advance, storing them separately in the refrigerator to save time on serving day.
- Swap graham crackers with gluten-free cookie crumbs or ground nuts like almonds for a celiac-friendly version of these mini cheesecakes.
- Avoid overmixing the cheesecake batter and bake in a water bath to create a smooth, crack-free surface that looks professionally made.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg