Texas Turtle Cheesecake Cupcakes
![photo by Kandykane92](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/13/67/27/picQ1D1O5.jpg)
photo by Kandykane92
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
-
Cheesecake
- 453.59 g cream cheese
- 3 eggs
- 177.44 ml sugar
- 7.39 ml vanilla
- 1.23 ml salt
-
topping
- 85.04 g bar bittersweet chocolate (Lindt)
- 12 caramels
- 118.29 ml pecans
directions
- Preheat the oven to 350°F.
- Place the cheesecake ingredients in a food processor and blend for 3 minutes, until smooth.
- Place 12 foil baking cups on a baking sheet, or use muffin tins.
- Ladle the cheesecake batter into the cups.
- Topping: Coarsely chop the chocolate, quarter the 12 caramels and chop the pecans; combine these together, and generously top each cheesecake cup with this mixture.
- Be sure to keep the pieces of caramel toward the center, or the caramel will run out!
- Bake in a preheated oven for 35 minutes.
- Cool completely, then refrigerate.
Questions & Replies
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