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.

Mini Turtle Cheesecake
Ingredients
For the crust:
  • 3/4 cup ground chocolate cookie crumbs
  • 1/3 cup pecan meal
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter melted
For the filling:
  • 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
For the caramel drizzle:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
For the chocolate drizzle:
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • pecans for topping
Instructions
  1. Preheat oven to 325. Line a 12-muffin pan with aluminum liners and spray lightly with oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To make chocolate drizzle, melt 2 tablespoons of butter in saucepan over low heat. Add chocolate chips, remove from heat and stir until melted.
  7. 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

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Have you ever had a mocha frappuccino with malt powder from Starbucks? If you haven’t, I suggest you get one. Immediately. It will change your life. This cheesecake is like that delicious drink only in cake form.

I’ve made one cheesecake previously and that one turned out so pretty that I was feeling pretty cocky about this one. I thought about using a water bath even though the original recipe didn’t call for it but decided not to worry about it. And what happened? HUGE crack down the middle that a water bath would have prevented. So please, always use a water bath so you have pretty cheesecakes.

The cheesecake was pretty amazing despite the crack. The malt flavor became more apparent as the cheesecake sat in the fridge and was super malt-y after a couple days. Yum!

Chocolate Malt Cheesecake
Ingredients
  • 1/3 cup unsalted butter melted and cooled slightly
  • 1/4 cup sugar
  • 1 cup graham cracker crumbs
  • 3 packages 8 ounces each cream cheese, room temperature
  • 1 can 14 ounces sweetened condensed milk
  • 3/4 cp chocolate malt powder
  • 4 eggs
  • 1 teaspoon vanilla
  • whipped cream and malted milk balls to decorate
Instructions
  1. Preheat oven to 300F.
  2. Wrap the bottom a 9 x 3 inch springform pan with aluminum foil.
  3. Combine butter, sugar, and graham cracker crumbs in a bowl. Press mixture firmly into bottom of springform pan.
  4. Beat cream cheese in a large mixing bowl until fluffy. Add condensed milk and beat until well blended. Add malt powder, eggs, and vanilla and beat thoroughly. Pour filling into crust. Put springform into a larger pan and fill the larger pan with water – about halfway up the springform.
  5. Bake for 65 minutes or until cake springs back when lightly touched. Cool to room temperature and then chill in refrigerator. Decorate with fresh whipped cream and malted milk balls.
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I was a member of Daring Bakers, oh I don’t know, 2 blogs ago. I’m not even sure how long ago that was and I’m not really sure why I stopped participating. I think I just got bored as I often do. But I’m back and ready to bake!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

I am a HUGE cheesecake fan. It’s something I have probably once a year but I think about it often. I don’t know why I’ve never made one before, I guess because I knew I’d eat it all.

This challenge was an easy one. A simple cheesecake with the instructions “GO WILD!”. Well, I don’t really like my cheesecake wild. I like it plain. No strawberries, no caramel, nothing but cheesecake.

This cheesecake didn’t do it for me. It wasn’t as sweet as other cheesecakes I’ve had and sadly, it sat uneaten in my fridge until I finally tossed it. Oh well, it was a lot of fun to make and the anticipation of cheesecake is almost as good as actually eating it. ;)

 

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