What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.
TURTLE CHEESECAKE CUPCAKES
Ingredients:
16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature
16 ounces Neufchâtel cheese, room temperature
14-ounce can sweetened condensed milk
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/4 cup semi-sweet mini chocolate morsels
1/2 cup sugared pecans, chopped
1/3 cup caramel butterscotch ice cream topping
Coarse sea salt, for garnish
Instructions:
Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.
Will never be able to find Pecan Turtle Cookie Dough in Australia, but like the idea.
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It’s unique, that’s for sure. 🍪🍂
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Love this, Gail!
Joanna
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Thank goodness they’re small. 🤣
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Reblogged this on OPENED HERE >> https:/BOOKS.ESLARN-NET.DE.
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Festive and Tasty. 😋🍂
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What a naming! Lol At first i thought your are in canibalism, or something like else., Gail. Lol Indeed, its looking very interesting, and i am sure your beloved Neufchatel cheese makes the difference to any other dessert. Thanks for sharing, Gail! Enjoy a nice Friday! xx Michael
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Pecans are also my weakness. 😍🍂
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This is my kind of dessert – a little of everything. Will have to look for the cookie dough 🙂
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It takes me back to dessert after every evening meal. 😜
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Oh no! I’ve got a dentist appointment next week! 😊🤣🙋♂️
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Wait. This is your reward for a good checkup. 👏
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Dear Gail, can I ask you, no, beg you, to send me your details about making “custard” with two eggs and one
yolk, which I wanted to copy, but lost it in the hundreds of emails I get every week?!
It must be from a week or two ago.
I will be so grateful!!
Joanna
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The post was called Quality Lemon Butter.
http://Snapshotsincursive.com/2021/10/19
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I bet these are delicious and with absolutely no “keeping quality”! I make a turtle cheesecake, a big one, and there’s never a crumb left on the plate. I suspect someone in my family is actually licking the plate clean, which they certainly would do if served your little treats!
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The crust is just as ah-mazing as the toppings. 😍
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Drooling.
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These sound really good.
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Thanks, Chris. A little of this….a little of that. 😋
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Oh my! This looks incredibly delicious and architecturally beautiful. I would be afraid to even begin chipping away at it. “No nibbling!” is what I would say ahaha
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Thanks very much. I appreciate your perspective. Nibbling? Nada. I say go in for a big bite! 😍
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Bwaha so true! (when nobody’s looking, I’d probably eat it and say the dog devoured it).
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Good answer! 👏👏👏
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Yes please, I would like one. And could you give me one to go? Better make that one for now, one for the road, one to have later, one for tomorrow . . .
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Let’s just call it an even “Baker’s Dozen”, for good measure. 😜
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Done
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