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Turtle Cheesecake Bites

  • Intermediate
  • 24 to 28 bites
  • 3 hr 30 min
Baking Success Or Baking Mess

Ingredients

Graham Cracker Pecan Crust
1/4 cup graham cracker crumbs
1/3 cup finely chopped Pecans
1 tablespoon sugar
1-1/2 tablespoons butter OR margarine, melted
Cheesecake
4 ounces semi-sweet chocolate, divided
6 ounces cream cheese, softened
1/4 cup Crown® Lily White® or Golden Corn Syrup
2 tablespoons heavy cream
1 egg
3/4 teaspoon pure vanilla extract
1/2 cup prepared salted caramel ice cream topping
24 to 28 Pecan Halves

Instructions

Preheat oven to 325°F. Line 24 to 28 mini muffin wells (1-1/2 inches in diameter) with paper liners.


To make the crust:


Combine cracker crumbs with finely chopped pecans in a small bowl. Stir in sugar and butter until well blended. OR place all ingredients in a food processor and blend until evenly distributed.


Press an equal amount of crust mixture (about 1 teaspoon) into the bottom of each lined mini muffin well. Set aside.


To make the cheesecake:


Melt 3 ounces chocolate in microwave or small saucepan over low heat; set aside.


Beat cream cheese with mixer until fluffy. Add corn syrup, cream, egg and vanilla. Beat until smooth. Add melted chocolate; beat until blended. Spoon mixture evenly over the crusts, using about 1 level tablespoon each.


Bake 10 to 12 minutes or until centers are puffed. Cool on wire rack 30 minutes. Cover and chill for a minimum of 2 hours. Note: Cheesecake bites can be made a day ahead to this point.


Just before serving spread a small amount (about 1 teaspoon) of caramel topping over each small cheesecake. Place a pecan half in center. Melt remaining 1 ounce of chocolate; drizzle over top. Store any leftovers in refrigerator.


Recipe Tip: Recipe can easily be doubled. When baked and cooled, cheesecake bites can be frozen for up to 1 month. Defrost overnight in refrigerator. Before serving, top each with caramel topping, a pecan half and a drizzle of melted chocolate.


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