Recipes

Turtle Cheesecake Bites

Turtle Cheesecake Bites
  • Yield: 24 Servings
  • Prep Time: 40 Mins.
  • Cook Time: 10 Mins.
  • Don’t let its bite-size stature fool you; these treats prove that big taste comes in small packages. The rich mix of caramel and cheesecake is simply indulgent, and the Fisher® Pecan on top provides the perfect finishing touch.

Ingredients

  • Graham Cracker Pecan Crust:

  • 1/4 cup graham cracker crumbs
  • 1/3 cup finely chopped Fisher® Pecans
  • 1 tablespoon sugar
  • 1 1/2 tablespoon butter or margarine, melted
  • Cheesecake:

  • 4 ounces semi-sweet chocolate, divided
  • 6 ounces cream cheese, softened
  • 1/4 cup Karo®® Corn Syrup, dark or light
  • 2 tablespoons heavy cream
  • 1 egg
  • 3/4 teaspoon pure vanilla extract
  • 1/2 prepared salted caramel ice cream topping
  • 24-28 Fisher® Pecan Halves

Directions

  1. Preheat oven to 325°F. Line 24 to 28 mini muffin wells (1-1/2 inches in diameter) with paper liners.
  2. To make the crust: Combine cracker crumbs with finely chopped Fisher® Pecans in a small bowl. Stir in sugar and butter until well blended or place all ingredients in a food processor and blend until evenly distributed. Press an equal amount of crust mixture (about 1 teaspoon) into the bottom of each lined mini muffin well. Set aside.
  3. To make the cheesecake: Melt 3 ounces chocolate in microwave or small saucepan over low heat; set aside. Beat cream cheese with a mixer until fluffy. Add Karo®® corn syrup, cream, egg and vanilla. Beat until smooth. Add melted chocolate; beat until blended. Spoon mixture evenly over the crusts, using about 1 level tablespoon each.
  4. Bake 10 to 12 minutes or until centers are puffed. Cool on wire rack 30 minutes. Cover and chill for a minimum of 2 hours. Note: Cheesecake bites can be made a day ahead to this point.
  5. Just before serving spread a small amount (about 1 teaspoon) of caramel topping over each small cheesecake. Place a Fisher® Pecan half in center. Melt remaining 1 ounce of chocolate; drizzle over top. Store any leftovers in refrigerator.
  6. Recipe Tip: Recipe can easily be doubled. When baked and cooled, cheesecake bites can be frozen for up to 1 month. Defrost overnight in refrigerator. Before serving, top each with caramel topping, a Fisher® Pecan half and a drizzle of melted chocolate.

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