Turtle Cheesecake Tartlets Turtle Cheesecake Tartlets
By lisapearce
INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup milk chocolate chips
4
oz cream cheese (from 8-oz package), softened
1/4
cup packed brown sugar
2
tablespoons caramel topping
1
egg
1/2
teaspoon vegetable oil
2
tablespoons finely chopped pecans
Ingredients
- INGREDIENTS
- 1 1
- box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 1/2
- cup milk chocolate chips
- 4 4
- oz cream cheese (from 8-oz package), softened
- 1/4 1/4
- cup packed brown sugar
- 2 2
- tablespoons caramel topping
- 1 1
- egg
- 1/2 1/2
- teaspoon vegetable oil
- 2 2
- tablespoons finely chopped pecans
Details
Servings 24
Adapted from pillsbury.com
Preparation
Step 1
DIRECTIONS
1 Heat oven to 450°F. Unroll 1 pie crust on work surface. Roll lightly with rolling pin. With 2 1/2- to 2 3/4-inch round cutter, cut 12 rounds from crust. Press rounds in bottoms and up sides of 12 mini muffin cups, with edges extending above cups about 1/8 inch. Repeat with remaining pie crust. Place about 5 of the chocolate chips in each crust. 2 Bake 6 minutes. Leave crusts in pan. Reduce oven temperature to 375°F. 3 Meanwhile, in medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer on medium speed until creamy. Spoon evenly over chocolate chips, about 1 1/2 teaspoons for each tartlet. 4 Bake at 375°F 10 to 12 minutes or until cheesecake is set. Cool in pan on cooling rack 10 minutes; remove from pan. 5 In small microwavable bowl, place remaining chocolate chips and the oil. Microwave uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until melted; stir. Drizzle over each tartlet; immediately sprinkle with pecans. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining tartlets.
If you prefer your chocolate less sweet, use semisweet chocolate chips instead of the milk chocolate.
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