Mini Turtle Cheesecakes #desserts #cakes #party #easy #recipes

Smaller than normal Turtle Cheesecakes highlight a thick graham wafer covering, vanilla cheesecake filling, and are topped with caramel, toasted walnuts, and chocolate!

I trust it was loaded up with the most wonderful nourishment you've eaten in some time. Or then again, at any rate, great organization! Between testing out Thanksgiving plans to impart to you, Friendsgiving, and numerous Thanksgivings with various pieces of the family, I have unquestionably had a lot of Thanksgiving sustenance!

As a matter of fact, I made these Mini Turtle Cheesecakes for Friendsgiving and they actually didn't last longer than 5 minutes on the table before they evaporated. Cheesecake is typically an ensured group pleaser however I think scaled down cheesecakes are far and away superior for a gathering. They're a lot simpler to make, transport, and eat. Win!

Also try our recipe : VEGAN GLUTEN FREE BAKED DONUTS #diet #healthy #donuts #chocolate #vegan

Ingredients :

For the crust:

• 1 sleeve (9 cookies, 4.8 ounces) graham crackers
• 3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling:

• 12 ounces cream cheese, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1 large egg

Directions :

Make the crust:

1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Source : bit.ly/2kWbeKn

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