Crush graham crackers and mix with butter and sugar.
Press the crumbs into 12 muffin liners.
Beat cream cheese and sugar until creamy. Add flour and sour cream and beat again.
Beat in the eggs. Spoon onto the prepared crusts and bake.
Remove from oven and let cool on wire rack for 15 minutes, then gently remove from pan and cool on counter one hour.
Refrigerate cheesecakes 3-4 hours or until completely chilled through.
For these turtle cheesecakes, I decided to use three different toppings. A caramel pecan topping, homemade caramel whipped cream, and drizzles of chocolate and caramel on each one made this easy cheesecake cupcake look like it came from a gourmet bakery.
The texture and flavor of all these toppings made these turtle cheesecakes absolutely amazing!
HOW TO MAKE CARAMEL PECAN TOPPING
Unwrap caramel candies. Heat over low-medium heat, stirring until melted and creamy.
Stir in chopped pecans and let cool a few minutes.
Spoon on top of chilled cheesecakes.
Add a swirl of homemade whipped cream to each cheesecake. Drizzle with chocolate and caramel syrup and add a pecan half to the top.
MINI TURTLE CHEESECAKES
yield: 12 prep time: 30 MINUTES cook time: 25 MINUTES total time: 55 MINUTES
A sweet and salty caramel pecan topping makes these easy Mini Turtle Cheesecakes a dreamy dessert.
INGREDIENTS
Continue Reading in next page
