Turtle Cheesecake Tartlets

(14)
  8 reviews
  • 35 min prep time
  • 2 hr 35 min total time
  • 8 ingredients
  • 24 servings

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

Directions

  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. 2 Bake 6 minutes. Leave crusts in pan. Reduce oven temperature to 375°F.
  3. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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