Bite-Size Turtle Cheesecakes
Servings and Ingredients
|3 tbsp. Hy-Vee butter, melted|
|⅔ c. crushed Hy-Vee graham crackers|
|1 (8 oz) pkg Hy-Vee cream cheese, softened|
|½ c. Hy-Vee sugar|
|¼ c. Hy-Vee unsweetened cocoa powder|
|½ tsp. Hy-Vee vanilla extract|
|1 Hy-Vee large egg|
|24 Hy-Vee pecan halves|
|4 tbsp. caramel ice cream topping|
- Lightly grease 24 mini muffin cups with non-stick cooking spray. Combine melted butter and graham cracker crumbs. Divide crumb mixture evenly among muffin cups, about 1 rounded teaspoon each; press mixture down slightly to compact. Set aside.
- Beat cream cheese until smooth. Add sugar, cocoa powder and vanilla. Mix until smooth and combined, scraping down sides of bowl. Add egg and beat until well-blended.
- Spoon cheesecake batter into a one-gallon zip-top plastic bag; cut bottom corner at an angle. Pipe cheesecake mixture into muffin cups, filling just to the top of muffin cup, about 1-1/2 teaspoons.
- Bake in 350-degree oven 14 to 16 minutes or until filling is barely set. Cool 15 minutes in pan. Place 1 pecan half on top of each cheesecake. Refrigerate 30 minutes or until well-chilled or ready to serve. Run small knife around edge of each cup to loosen. Lift out cheesecakes and drizzle with caramel topping.
Hy-Vee Seasons Holiday Entertaining Cookbook.