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Turtle Cheesecake

Irresistible Turtle Cheesecake: A Slice of Heaven at Home

Indulge in these Mini Turtle Cheesecakes, a delightful twist on classic turtle candy with creamy caramel and crunchy pecans.
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Prep Time 20 minutes
Cook Time 21 minutes
Cooling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Honey Graham Crackers Substitute with gluten-free crackers for a gluten-free option.
  • 1/2 cup Pecan Pieces Can be replaced with walnuts.
  • 1/4 cup Salted Butter Unsalted butter can be used for less saltiness.
For the Ganache
  • 1 cup Dark Chocolate Chips Semisweet chocolate can be used for a sweeter touch.
  • 1/2 cup Heavy Cream No substitutes recommended for optimal texture.
For the Cheesecake Filling
  • 16 oz Cream Cheese Neufchâtel cheese can be a lighter alternative.
  • 1/2 cup Salted Caramel Sauce Store-bought or homemade can be used.
  • 1/2 cup Granulated Sugar Adjust quantities if substituting with other sweeteners.
  • 1 tsp Vanilla Extract Pure vanilla extract is preferred.
  • 3 large Large Eggs Ensure they are at room temperature.
For Garnishing
  • 1/4 cup Additional Pecans Omit for a nut-free dessert.
  • 1/4 cup Additional Salted Caramel Sauce Can substitute with chocolate sauce.

Equipment

  • Muffin pan
  • food processor
  • Mixing bowl

Method
 

Step-by-Step Instructions for Mini Turtle Cheesecakes
  1. Preheat your oven to 350°F (175°C). Line a standard muffin pan with 12 paper liners.
  2. Pulse the honey graham crackers and pecan pieces in a food processor until fine crumbs, melt the salted butter, and mix with the crumbs. Divide evenly among the muffin liners, pressing down firmly.
  3. Prepare the ganache by heating dark chocolate chips and heavy cream together until smooth. Spoon a teaspoon of ganache onto each crust.
  4. Blend cream cheese, salted caramel sauce, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, pulsing just until combined.
  5. Carefully divide the cheesecake filling among the crusts filled with ganache, filling each liner about three-quarters full.
  6. Bake for 18 to 21 minutes until edges are set; centers should remain slightly jiggly.
  7. Let the cheesecakes cool in the pan for about an hour before transferring them to a wire rack to cool completely.
  8. Drizzle remaining ganache over cooled cheesecakes, sprinkle with additional pecans, and drizzle with salted caramel sauce. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 0.5mg

Notes

Minimize mixing air into the cheesecake mixture to avoid cracks. Use high-quality ingredients for the best flavor.

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