More Great Recipes: Cheesecake | Crowd Cooking | Dough/Crust | Finger Food


Haley Bainbridge's Chocolate Caramel Turtle Cheesecakes


User Avatar
Member since 2020
No Video

Serves 24 | Prep Time 30 minutes | Cook Time 15-17 minutes

Why I Love This Recipe

These cheesecakes make a teeny, tasty treat for any occasion! They are definitely worth the wait!


Ingredients You'll Need

CRUST:
24 whole chocolate graham crackers, broken into pieces
8 tbsp. salted butter, melted
1/2 c. sugar
FILLING:
3 packages (8-ounce) cream cheese, softened
1 c. sugar
2 whole large eggs
1 tsp. vanilla extract
1/2 c. jarred salted caramel sauce
GANACHE:
12 oz. semi-sweet chocolate, chopped
3/4 c. heavy cream
Toppings:
1 c. pecan halves (optional)
1/2 c. mini chocolate chips
1/2 c. salted caramel sauce


Directions

Preheat oven at 350°.


CRUST


Line a 24-cup muffin tin with cupcake liners.


Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined.


Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside.


FILLING


Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again.


Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.


Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes.


Cool on a wire rack, then chill for 2 hours.


GANACHE


Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes.


Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.


Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce.


Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.


SERVING


Allow to thaw at room temperature for 30 minutes before serving. Enjoy!


Questions, Comments & Reviews


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11825 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51206 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

482 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls