Mini Turtle Cheesecakes (Print Version)
# Ingredients:
→ For the Crust
01 -
3/4 cup graham cracker crumbs
02 -
1 tablespoon granulated sugar
03 -
3 tablespoons unsalted butter, melted
→ For the Cheesecake
04 -
16 oz cream cheese, softened
05 -
1/2 cup light brown sugar
06 -
1/4 cup sour cream
07 -
2 tablespoons all-purpose flour
08 -
2 large eggs
→ For the Topping
09 -
24 caramel squares, unwrapped
10 -
1 cup plus 2 tablespoons heavy whipping cream, divided
11 -
1/2 cup finely chopped pecans
12 -
1/4 cup powdered sugar
13 -
1/4 cup plus 1 tablespoon caramel syrup, divided
14 -
1/4 cup chocolate syrup
15 -
1/2 cup pecan halves
# Instructions:
01 -
Place a large rimmed baking sheet filled halfway with water on the bottom rack of your oven and heat to 350 degrees. Line a regular 12-cup muffin tin with metal cupcake liners.
02 -
Mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is combined. Spoon this mixture evenly into each cupcake liner and press down firmly to create a solid crust base.
03 -
Beat the softened cream cheese and brown sugar together until the mixture is creamy and smooth. Add the sour cream and flour, and beat again until incorporated. Add the eggs one at a time, beating after each just until combined - don't overmix.
04 -
Spoon the cheesecake batter into the lined muffin cups, filling them quite full. Place the muffin tin on the oven rack above the pan of water and bake for 25 minutes.
05 -
Take the pan out of the oven and let it cool for 15 minutes. Gently remove each cheesecake from the pan and transfer to a wire rack. Let them cool for one hour, then refrigerate for at least 4 hours until they're completely chilled.
06 -
In a small saucepan over low to medium-low heat, combine the unwrapped caramel candies with 2 tablespoons of heavy cream. Stir often until everything is melted and smooth. Take it off the heat and stir in the finely chopped pecans. Let it cool for 5 minutes.
07 -
Spoon the cooled caramel pecan mixture over the tops of the chilled cheesecakes. Let the topping set.
08 -
Chill a metal bowl and wire whisk attachment in the freezer for 10 minutes. Pour 1 cup of heavy cream, the powdered sugar, and 1 tablespoon of caramel syrup into the chilled bowl. Beat until stiff peaks form.
09 -
Spoon the whipped cream into a piping bag fitted with a 1M icing tip. Pipe a pretty swirl of whipped cream on top of each cheesecake.
10 -
Drizzle caramel and chocolate syrups over the whipped cream and place a pecan half on top of each one.
11 -
Let the cheesecakes sit at room temperature for 10 to 15 minutes before serving. This softens the caramel topping just a bit for the perfect texture. Enjoy!
# Notes:
01 -
Use metal cupcake liners for best results - they help the cheesecakes bake evenly.
02 -
The water bath in the oven creates steam that prevents cracking and keeps the texture creamy.
03 -
Make sure your cream cheese is fully softened for a smooth batter without lumps.
04 -
The cheesecakes need to chill for at least 4 hours to set properly before adding toppings.
05 -
Use fresh pecans for the best flavor and crunch.