Start by preheating the oven to 325 F. Then, line muffin tin with paper liners.
To make the crust – In a medium sized bowl, mix together graham cracker crumbs, sugar and cinnamon. Add melted butter and stir until the crumbs are moist, then divide the mixture among muffin cups and press. Bake for 5 minutes, then take out of the oven and set aside. Keep the temperature at 325F.
To make the cheesecake filing – In a large bowl, mix together softened cream cheese and sour cream until smooth and creamy. Add vanilla and sugar and mix until well combined. Mix in the eggs, one at a time. Do not overmix! Finally, divide the dough among muffin cups and bake for 18- 20 minutes or until the tops are set. Let them cool in the muffin tin for an hour and then in the fridge for 4 h.
To make the chocolate ganache – put chopped chocolate in a medium – heat proof bowl. Heat heavy cream in a saucepan over low heat until it begins to boil slightly, then remove from heat and fold in chocolate. Leave for 2-3 minutes for chocolate to soften. Stir lightly with rubber spatula until chocolate combines with cream.
Once the cheesecake has cooled in the fridge, top it with caramel sauce, chocolate ganache and chopped pecans.
Tips and tricks:
Use room temperature ingredients, to make the filling creamy and smooth.
Do not overmix the batter. If eggs are beaten too much it will create air bubbles and cracks.
Do not overbake! Cheesecake is done when tops are set and when you gently shake the muffin tin back and forth – the centers should jiggle slightly.
Cool the cheesecake at a room temperature before transferring to the fridge. If you put warm cheesecake in the fridge, it may cause the tops to crack.
How to store the leftovers? In an airtight container, refrigerated for up to 7 days.
Can Turtle mini cheesecakes be frozen? Yes, in a airtight container with parchment paper between layers for up to 3 months. Thaw in the refrigerator before serving.
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