Mini Turtle Cheesecakes

The combination of chocolate, caramel and pecans is so iconic that it has its own special name – a turtle. We pay homage to this flavor trio with this recipe for mini turtle cheesecakes. Baked in Mini Cocottes, they are the perfect individual treats ideal for serving at dinner parties or holiday gatherings.

Crust

1 1/2 cups chocolate wafer cookie crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

Pinch sea salt

Cheesecake

16 ounces cream cheese, room temperature

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

Topping

3/4 cup semi-sweet chocolate, chopped or chips

6 tablespoons heavy cream

Caramel Sauce, homemade or store-bought

Chopped pecan pieces

Flaky sea salt

For the crust:

Place chocolate wafer cookie crumbs and sugar in a medium mixing bowl and stir to combine. Add the melted butter and salt, and stir again. Add about 1/4 cup crumb mixture to the bottom of 6 Mini Cocottes or ramekins and press the crust into an even layer. Place mini cocottes on a sheet pan and set aside.

For the cheesecake:

Preheat oven to 350˚F.

Using a stand or hand mixer, beat cream cheese until smooth. Add the sugar and mix until fully incorporated, scraping sides of bowl as needed. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until cheesecake mixture is silky smooth, occasionally scraping down the sides. Divide cheesecake batter evenly among the Mini Cocottes, filling each about 2/3 to 3/4 of the way full.

Place sheet pan containing mini cocottes in preheated oven and bake until the centers of each cheesecake jiggle just slightly when the pan is gently moved, about 20-24 minutes. Turn off oven, crack open oven door, and allow cheesecakes to slowly cool in the oven for 45 minutes. Continue to let the cheesecakes cool to room temperature on the counter. Refrigerate at least 4 hours or overnight.

For the topping:

About 1 hour before serving, place chopped chocolate or chips in a heat-safe bowl. Heat cream over low heat in a saucepan until hot, but not boiling. Pour hot cream over chocolate. Cover mixture and let sit 2-3 minutes. Uncover and whisk until chocolate ganache is smooth.

Pour about 1 tablespoon of caramel sauce on the top of each cooled cheesecake. Carefully spread about 1 tablespoon of the chocolate ganache over the caramel so it’s almost completely covered. Sprinkle with some of the chopped pecans and a sprinkle of flaky sea salt. Chill cheesecakes 30 minutes to firm up ganache before serving.