Turtle Cheesecake Tartlets

Turtle Cheesecake Tartlets

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • ½

    cup milk chocolate chips

  • 4

    oz cream cheese (from 8-oz package), softened

  • ¼

    cup packed brown sugar

  • 2

    tablespoons caramel topping

  • 1

    egg

  • ½

    teaspoon vegetable oil

  • 2

    tablespoons finely chopped pecans

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. 1 Serving (1 Tartlet)Calories 110 (Calories from Fat 60), Total Fat 6g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 15mg; Sodium 90mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 5g), Protein 1g


Nutrition

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