Mini Turtle Cheesecakes feature a thick cracker crust, vanilla cheesecake filling, and ar flat-top with caramel, cooked pecans, and chocolate!

I hope it had been stuffed with the foremost glorious food you’ve devoured in a very whereas. Or, at the terribly least, sensible company! Between testing out Thanksgiving recipes to share with you, Friendsgiving, and multiple Thanksgivings with completely different elements of the family, I even have actually had my fair proportion of Thanksgiving food!


Mini Turtle Cheesecakes Tips
  • I used this mini cheesecake pan. The bottoms ar removeable a bit like a springform or tart pan thus you'll kick off every cheesecake and keep it dead in considerateness. If you don’t have a mini cheesecake pan, you may use a quick bread tin. simply make certain to line it with slippery  paper or foil liners, otherwise the cracker crust may crumble and also the cheesecake may stick once you attend take away them.
  • These babies ar flat-top with caramel sauce, I like preserved caramel. I even have a full bit-by-bit video tutorial on creating do-it-yourself caramel here. to form the direction easier, you'll in fact use boughten. simply make certain it’s high quality! i really like monger Joe’s preserved Caramel sauce.
  • Keep the cheesecakes well chilled till serving that the caramel doesn’t run an excessive amount of.


For the crust:

  • 1 sleeve (9 cookies, 4.8 ounces) graham crackers
  • 3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 large egg

For the topping:

  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup semisweet chocolate chips
  • Salted caramel sauce, homemade or store-bought

Make the crust:

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Make the topping:

  1. Once chilled, top each cheesecake with a spoonful of caramel sauce, just enough to cover but not too much that it completely overflows. Press pecans into the caramel.
  2. Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted. Transfer to a small ziptop bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.

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