When making cheesecakes, I have to say, PHILADELPHIA is my number one ingredient. I don’t mind using store brands for some products, but not my cream cheese. (and no, this is NOT a sponsored post). I just Love My Philly!
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Rich, chocolate Cheesecakes topped with a milk chocolate ganache, caramel, and pecans! Next time you crave Cheesecake, try this Chocolate Turtle version!
For the Crust:
9 honey graham crackers (whole)
2 Tbsp granulated sugar
6 Tbsp unsalted butter, melted
For the Cheesecake:
2 pkg (8oz) PHILADELPHIA cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
3 Tbsp dark chocolate unsweetened cocoa powder
For the ganache:
2 cup milk chocolate morsels
1/2 cup heavy cream
1/4 cup caramel sauce
24 pecan halves
In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
Spoon about 1-2 Tbsp of ganach over each cooled cheesecake. Drizzle with caramel sauce and top with one pecan halve. Store in refrigerator for up to 3 days. ENJOY.
Do you love Caramel too? Here are a few of my favorites:
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