Mini Turtle Cheesecakes

  • Recipe Serves: 12
  • Prep Time 20 min
  • Cook Time 25 min
  • Chill Time 2 hr
  • Stand Time 30 min

Ingredients:

Directions:

  1. Preheat oven to 325°. Line 12-cup muffin pan with foil liners, then spray with nonstick cooking spray; set aside.
  2. Combine graham cracker crumbs, ground pecans, 1/4 cup Country Crock® Calcium plus Vitamin D, melted, and 2 tablespoons sugar in medium bowl. Evenly spoon into prepared pan, pressing slightly; set aside.
  3. Microwave caramels, milk and remaining 2 tablespoons Spread in microwave-safe bowl at HIGH 1 minute. Let stand 1 minute, then stir. Continue microwaving in 30 second increments until caramels are completely melted. Set aside to cool and thicken.
  4. Meanwhile, beat cream cheese with remaining 2/3 cup sugar in large bowl with electric mixer until smooth and creamy. Add eggs, one at a time, scraping down sides of bowl. Stir in vanilla; turn into glass measuring cup. Evenly pour 1/2 of the cream cheese mixture into prepared muffin cups.
  5. Spray 1-tablespoon measure with nonstick cooking spray. Spoon 1 tablespoon caramel mixture into each cup, coating spoon with cooking spray as needed. Reserve remaining caramel for garnish. Top with remaining cream cheese mixture.
  6. Bake 25 minutes or until golden. Cool 30 minutes on wire rack. Chill cheesecakes 2 hours or until cold.
  7. Microwave remaining caramel mixture at HIGH 20 seconds or until melted. Drizzle over cheese cakes, then drizzle with chocolate and top with pecans.
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