Turtle Cheesecake Bites

Indulgent little cheesecakes full of chocolate, caramel and pecans. 

Quick Facts

Prep Time: 40 minutes
Bake Time: 10 to 12 minutes
Cool Time: 30 minutes
Chill Time: 2 hours
Yield: 24 to 28 bites

Ingredients

Graham Cracker Pecan Crust

  • 1/4 cup graham cracker crumbs
  • 1/3 cup finely chopped Fisher® Pecans
  • 1 tablespoon sugar
  • 1-1/2 tablespoons butter OR margarine, melted

Cheesecake

  • 4 ounces semi-sweet chocolate, divided
  • 6 ounces cream cheese, softened
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 2 tablespoons heavy cream
  • 1 egg
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup prepared salted caramel ice cream topping
  • 24 to 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:
  3. Combine cracker crumbs with finely chopped 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. 
  4. Press an equal amount of crust mixture (about 1 teaspoon) into the bottom of each lined mini muffin well.  Set aside. 
  5. To make the cheesecake:
  6. Melt 3 ounces chocolate in microwave or small saucepan over low heat; set aside. 
  7. Beat cream cheese with mixer until fluffy.  Add 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.   
  8. 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.
  9. Just before serving spread a small amount (about 1 teaspoon) of caramel topping over each small cheesecake.  Place a pecan half in center.  Melt remaining 1 ounce of chocolate; drizzle over top.   Store any leftovers in refrigerator. 
  10. 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 pecan half and a drizzle of melted chocolate.