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Mini Spiced Pumpkin Turtle Cheesecake Recipe

Variety is the spice of life. This spiced pumpkin turtle cheesecake is no different. There is just something about the marrying of pumpkin, chocolate, and caramel with the sweet cheesecake. You will be happy you added this delicious dessert recipe to your cheesecake arsenal.

Cream Cheese: Did You Know?

Did you know Philadelphia Cream Cheese was never from Philly? Yep…just a little fun fact for you before you dive into this tasty treat. As names of brands go, Philadelphia Cream Cheese couldn’t be more misleading: It has never been a local product.

In 1872, Philadelphia Cream Cheese was invented in New York. Its name was found in 1880, according to the Kraft Heinz Co. This strategy was to associate the product with high-quality dairy farming and food, which the Philadelphia area was known.

Delicious Cheesecake for Any Time of Year

While many associate pumpkin spice flavored drinks and desserts with fall, this spiced pumpkin turtle cheesecake is tempting AND appropriate for any season and any occasion. The rich, creamy goodness will have your friends and family begging you for more.

Mini Spiced Pumpkin Turtle Cheesecake Recipe

Variety is the spice of life. This spiced pumpkin turtle cheesecake is no different. There is just something about the marrying of pumpkin, chocolate, and caramel with the sweet cheesecake. You will be happy you added these to your cheesecake arsenal.
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 8 hours
Total Time 8 hours 50 minutes
Servings 24 minis

Ingredients
  

INGREDIENTS

Crust

  • 1 ¼ C graham cracker crumbs
  • ¼ C Sugar
  • ¼ C Light Brown Sugar
  • ¼ C Unsalted Sweet Cream Butter melted

Cheesecake ingredients:

  • 1 ½ C Pure Pumpkin Puree
  • 3 Large Eggs
  • ½ C Light Brown Sugar
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Ginger
  • ¼ tsp Kosher Salt
  • 3 – 8 oz oz. Cream Cheese softened
  • ½ C Sugar
  • 1 tsp Pure Vanilla Extract

Chocolate Ganache

  • ¼ C Semi sweet chocolate chips
  • C heavy whipping cream
  • 1 12 inch disposable piping bag
  • Topping Ingredients:
  • ½ C salted caramel sauce
  • 1 12 inch a disposable piping bag
  • 1 C chopped pecans
  • Chocolate ganache

Instructions
 

INSTRUCTIONS

  • Crust directions:1. Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.
  • Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.
  • Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.
  • Using a flat bottomed cup or measuring cup, lightly press down onto the crust.
  • Set aside.

Cheesecake Directions:

  • Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
  • In another large bowl, beat together the cream cheese, sugar, and vanilla extract.
  • Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.
  • Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.
  • Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.
  • Remove from oven and place onto the counter to cool to room temp.
  • Once cooled, move tray into the fridge for overnight.

Chocolate Ganache Directions:

  • Using a small pot, heat up the heavy whipping cream until it starts to simmer.
  • Pour over the chocolate chips in a small bowl.
  • Sit for 1 minute.
  • Whisk until smooth.
  • Scoop into the piping bag and set aside.

Topping Directions:

  • Drizzle the salted caramel sauce onto the top of the cheesecakes
  • Sprinkle the chopped pecans on top
  • Drizzle the chocolate ganache
  • Enjoy!

NOTES

  • The extra time if for the cheesecakes to be overnight in the fridge once cooled.

Notes

SERVINGS
24 cakes
CALORIES
247 kcal
NUTRITION
Serving: 1g
Calories: 247kcal
Carbohydrates: 21g
Protein: 4g
Fat: 17g
Saturated Fat: 8g
Polyunsaturated Fat: 7g
Cholesterol: 58mg
Sodium: 168mg
Fiber: 1g
Sugar: 17g

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