Turtle Cheesecake Muffins

I have been making Cheesecake Muffins in some way, shape or form since I was a freshman in college. Last night I made Turtle Cheesecake Muffins for my sister to take to a work Christmas food day. They have all the flavor of Turtle Cheesecake packed in a small disposable wrapper. Perfect for any buffet or food swap. Don’t be alarmed, they will fall as they cool. But it is okay, it is ideal in fact. It makes the perfect little well to fill with toppings.

You can top these muffins with any of the usually cheesecake toppings. Try using cherry or blueberry pie filling or fresh strawberries and a strawberry glaze. All three have been a hit with many of my family and friends. I have also made Mardi Gras themed cheesecake muffins (click here). You just top each muffin with a spoonful of crushed pineapple, a red grape or 2 and a kiwi slice. They are all decked out in purple, green and gold. They look like they have been decorated with beads and coins. The possibilities are endless.

My sister made snicker bar cheesecake muffins at Thanksgiving for work. She placed half of a mini snickers on top of the wafer before filling and baking; then garnished with more chopped snickers after they cooled. Delicious! Let me know if you have tried any other toppings. I am always looking for new ideas.

Turtle Cheesecake Muffins

Makes: 2 dozen

1 pkg. Chocolate Wafers(or Vanilla Wafers)

3 (8oz.) pkg. Cream Cheese

3 eggs

3/4 cup Granulated Sugar

1 tsp. Vanilla

Toppings:

Caramel sauce

Chopped pecans

Mini semi-sweet chocolate chips

Cream the cream cheese and sugar together until fluffy. Add eggs, one at a time. Add vanilla and beat until well mixed. Place 1 chocolate wafer in paper lined cupcake pan. Spoon mix on cookie until cup is 2/3 full.

Bake at 350° for 20 minutes. Remove from oven and let cool. Top each muffin with caramel sauce, pecans and chocolate chips. Keep refrigerated until ready to serve.

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