One of my Mom's favorite candies is the "turtle" and she loves it in any form!
With that in mind for Mother's Day, I went on a search for mini cheesecakes. I settled on a recipe from Handle The Heat blog and will surely make these little gems time and time again.
Turtle Cheesecakes
You will need a mini cheesecake pan with removable bottoms (mine is a Wilton).
CRUST
1 sleeve graham crackers
3 tablespoons melted, unsalted butter
FILLING
12 ounces cream cheese, room temperature
1/2 cup packed light brown sugar
1/2 teaspoon vanilla
1/4 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
TOPPING
Salted caramel, homemade or store bought
1/2 cup pecans, shopped and toasted
1/2 cup milk chocolate chips, melted
Spray, Lightly, the mini cheesecake pan
Preheat the oven to 350 degrees
Using a food processor, pulse the graham crackers until finely ground~add the melted butter until moistened
Divide the mixture among the cavities of the pan (about 1 heaping tablespoon, each). Firmly press the mixture into the bottom, using a small object that will fit. I used a wooden tamper but you could use a shot glass. Bake the crusts for 5-6 minutes. Remove from oven and place pan on cooling rack.
REDUCE the oven temperature to 325 degrees.
In a large bowl, using an electric mixer on medium high speed, combine the cream cheese and brown sugar until smooth and fluffy. Add the vanills, cream, salt and cinnamon, beating until smooth. Add the egg and beat just until combined. Deivide the mixture among each cavity.
Bake for 18 minutes or until set. Let cool to room temperature. Cover with plastic wrap and chill overnight.
Remove the cheesecakes from the pan (push up from bottom).
Top each mini cheesecake with desired amount of salted caramel and sprinkle with pecans. Melt the chocolate chips in the microwave and place in a decorator bag (or use a baggie, snip corner)) and drizzle over the caramel/pecan topping. Return to fridge until ready to serve.
I topped with freshly whipped cream and oh my...My Mom was beside herself...she loves her sweets and I love her!!!
Spray, Lightly, the mini cheesecake pan
Preheat the oven to 350 degrees
Using a food processor, pulse the graham crackers until finely ground~add the melted butter until moistened
Divide the mixture among the cavities of the pan (about 1 heaping tablespoon, each). Firmly press the mixture into the bottom, using a small object that will fit. I used a wooden tamper but you could use a shot glass. Bake the crusts for 5-6 minutes. Remove from oven and place pan on cooling rack.
REDUCE the oven temperature to 325 degrees.
In a large bowl, using an electric mixer on medium high speed, combine the cream cheese and brown sugar until smooth and fluffy. Add the vanills, cream, salt and cinnamon, beating until smooth. Add the egg and beat just until combined. Deivide the mixture among each cavity.
Bake for 18 minutes or until set. Let cool to room temperature. Cover with plastic wrap and chill overnight.
Remove the cheesecakes from the pan (push up from bottom).
Top each mini cheesecake with desired amount of salted caramel and sprinkle with pecans. Melt the chocolate chips in the microwave and place in a decorator bag (or use a baggie, snip corner)) and drizzle over the caramel/pecan topping. Return to fridge until ready to serve.
I topped with freshly whipped cream and oh my...My Mom was beside herself...she loves her sweets and I love her!!!
Dale Evans