Haley Bainbridge's Chocolate Caramel Turtle Cheesecakes
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
24 whole chocolate graham crackers, broken into pieces
8 tbsp. salted butter, melted
1/2 c. sugar
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
12 oz. semi-sweet chocolate, chopped
3/4 c. heavy cream
1 c. pecan halves (optional)
1/2 c. mini chocolate chips
1/2 c. salted caramel sauce
Preheat oven at 350°.
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.
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.
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.
Allow to thaw at room temperature for 30 minutes before serving. Enjoy!