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Mini Turtle Cheesecakes

With a chewy and nutty caramel center, these have a familiar taste that reminds me of Nestlé’s famous Turtle's chocolates.

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Spray paper mini paper liners with a bit of oil, then press about 2 teaspoons of the crust mixture into each - try to get the crumbs up the sides a bit.  The spray will help them release easier if the caramel does filling run past the crust sides and stick to the paper.

To prepare caramel filling, in a small saucepan combine all but the toasted nuts over low heat until melted and smooth.

Stir in nuts then working quickly, spoon a small amount onto each crust – taking care not to allow the caramel to touch the sides of the paper cup (or it will stick to the paper). That’s why its best if you can get the crust to extend up the sides a bit).

For topping, once all the filling ingredients have been combined to a smooth  mixture, spoon it onto each crust. In the oven it won’t rise much, so you can fill the cups almost to the top of the paper liner. Bake until center is still a bit jiggly, about 15 minutes.

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Mini Turtle Cheesecakes
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Serves: 48
Ingredients
Crust
  • 1 ¼ cups GF graham crumbs
  • ¼ cup melted butter
Filling
  • 30 individually wrapped GF caramels squares
  • 3 Tbsp milk
  • 1 tsp butter
  • 1 cup pecans, toasted & finely chopped
Topping
  • 3 (250g) pkg cream cheese, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp vanilla
Garnish
  • GF caramel sauce, optional
Instructions
  1. Combine crust ingredients and press about 2 teaspoons into the wells of a paper-lined mini muffin/tart pan. Try to get the crumbs up the sides a bit (this will help keep the caramel filling from touching the paper which it will stick to). Bake at 350°F for 5 minutes, set aside.
  2. Toast pecans in a dry skillet over med-high heat. Shaking pan often until fragrant and beginning to brown. Set aside to cool then finely chop.
  3. To prepare caramel filling, in a small saucepan combine all but the nuts over low heat until melted and smooth. Stir in nuts then working quickly, spoon a small amount onto each crust – taking care not to allow the caramel to touch the sides of the paper cup (that’s why its best if you can get the crust to extend up the sides a bit).
  4. For topping, beat cream cheese and sugar together until smooth. Add eggs in one at a time, beating well after each addition. Stir in vanilla then spoon onto each crust. In the oven it won’t rise much, so you can fill the cups almost to the top of the paper liner. Bake at 350°F for 10-15 minutes, until center is still a bit jiggly.
  5. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
  6. To serve, top with extra nuts and a drizzle of GF caramel sundae topping if desired.
Notes
You can also make this in a 9" springform pan.

 

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