Mini Turtle Cheesecakes #christmas #cake

Mini Turtle Cheesecakes feature a thick graham cracker crust, vanilla cheesecake filling, and are topped with caramel, toasted pecans, and chocolate.

i hope it changed into full of the most magnificent meals you’ve eaten in some time. Or, at least, top business enterprise! among testing out Thanksgiving recipes to proportion with you, Friendsgiving, and multiple Thanksgivings with specific elements of the circle of relatives, i've honestly had my honest percentage of Thanksgiving food.

INGREDIENTS

For the crust

1 sleeve (9 cookies, 4.8 ounces) graham crackers

3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling

12 ounces cream cheese, at room temperature

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

1 large egg

For the topping

Salted caramel sauce, homemade or store-bought

1/2 cup pecans, chopped and toasted*

1/2 cup semisweet chocolate chips

INSTRUCTIONS

Make the crust:

1. Preheat the oven to 350°F. gently grease a 12 cup mini cheesecake pan with nonstick spray.
2. area the graham crackers inside the bowl of a food processor and pulse till finely ground. add in the melted butter and pulse till moistened. Divide the mixture many of the cavities of the cheesecake pan, approximately 1 heaping tablespoon in every. Firmly press into the bottom of every hollow space (a shot glass or other small item makes easy paintings of this).
3. Bake the crusts for five mins, or until fragrant. take away from oven and decrease temperature to 325°F.

Make the filling:

1. In a huge bowl, use an electric powered mixer to overcome the cream cheese and sugar on medium-high pace until easy and fluffy. upload the vanilla, cream, salt, and cinnamon and beat till easy. add the egg and beat till just combined. Divide the combination among each hollow space.
2. Bake for about 18 minutes, or till set. permit cool to room temperature. cover with plastic wrap and permit relax for as a minimum three hours or in a single day. At this point the cheesecakes may be stored in an hermetic field in the refrigerator for up to a few days.

Make the topping:

1. once chilled, top each cheesecake with a spoonful of caramel sauce, simply sufficient to cowl but now not too much that it absolutely overflows. Press pecans into the caramel.
2. place the chocolate chips in a small heatproof bowl and microwave in 20 2d bursts, stirring between bursts, until melted. transfer to a small ziptop bag and snip a small hole in a single corner. Drizzle the chocolate over the caramel and pecans. go back to the fridge to sit back till equipped to serve.

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