Menu Enter a recipe name, ingredient, keyword...

Turtle Cheesecake Tartlets

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Turtle Cheesecake Tartlets 0 Picture

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

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

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

Review this recipe