Happy Mother’s Day to all the mothers out there!
I took my own mother these bad boys this morning. I have been brainstorming ideas for awhile and kept going back to the chocolate turtle candies that I know she likes and since I needed to redeem myself after my cracked cheesecake so turtle cheesecake was the plan. My mom doesn’t have a huge sweet tooth though so showing up with a whole cheesecake didn’t sound like a great idea.
I was so excited about these guys. It’s a chocolate cookie (I crushed whole oreos – with a rolling pin, thankyouverymuch – because I couldn’t get the cream off in one swipe) and pecan meal crust, a regular cheesecake, and a pecan covered in caramel and chocolate sauces. They turned out just as I had imagined them and taste amazing! A lot of times I think a whole slice of cheesecake is just too much but these muffin-sized cakes are perfect.
- 3/4 cup ground chocolate cookie crumbs
- 1/3 cup pecan meal
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter melted
- 1 1/2 packages 12 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup plain yogurt
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- pecans for topping
Preheat oven to 325. Line a 12-muffin pan with aluminum liners and spray lightly with oil.
To make crust: Combine chocolate cookie crumbs, pecan meal, brown sugar, and melted butter. Spoon a tablespoon into bottom of each muffin liner and press lightly with your fingers. Bake for 5 minutes; remove from oven.
To make filling: Beat cream cheese in a large mixing bowl until creamy. With mixer running, gradually add sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.
Spoon about 1/4 cup of filling into each muffin liner. It should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight.
To make caramel drizzle, combine 1/4 cup of butter, brown sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves. Stir in cream. Remove from heat and stir in vanilla. Cool.
To make chocolate drizzle, melt 2 tablespoons of butter in saucepan over low heat. Add chocolate chips, remove from heat and stir until melted.
To assemble, carefully remove liners from cooled cheesecakes and put cheesecakes on wax paper. Place a pecan in the center of each cheesecake. Drizzle chocolate and caramel over tops. Keep refrigerated until serving.
adapted from Blue Ribbon Recipes