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Cheesecake - Mini Turtle Cheesecake Recipe

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This recipe for Cheesecake - Mini Turtle Cheesecake, by , is from Mignella Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


For crust
1 sleeve (4.8 oz) graham crackers
3 Tbsp unsalted butter, melted

For the filling:
12 oz cream cheese, at room temperature
cup packed light brown sugar
tsp vanilla extract
cup heavy cream
tsp fine salt
tsp ground cinnamon
1 large egg

For the toppingL

Salted caramel sauce
cup pecans, chopped and toasted
cup semisweet chocolate chips

1. Preheat oven to 350. Lightly grease 12 cup mini cheesecake pan with nonstick spray.

2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan about 1 heaping Tbsp in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).

3. Bake the crusts for 5 minutes or until fragrant Remove from oven and reduce temperature to 325.

4. In a large bowl use an electric mixer to beat the cream cheese and sugar on medium high speed until smooth and fluffy. Add the vanilla, cream, salt and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.

5. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

6. Once chilled, top each cheesecake with a spoonful of caramel sauce just enough to cover but not too much that it completely overflows. Press pecans into the caramel.

7. Place the chocolate chips in a small heatproof bowl and microwave in 20 second burst. stirring between bursts, until melted. Transfer to a small ziplock bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.




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