Mini Vanilla Bean Turtle Cheesecake
Yields 12 mini cheesecakes
2/3 cup HONEY MAID graham cracker crumbs
2 tablespoons unsalted butter, melted
2 (8-ounce) packages PHILADELPHIA cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped
1/4 cup caramel sauce
1/4 cup chocolate chips, melted
12 pecan halves, for garnish
Preheat oven to 325 degrees F. Lightly oil a mini cheesecake pan with nonstick spray.
In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms. Press 1 tablespoon crumb mixture over the bottom of each cheesecake cavity; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth, scraping the sides of the bowl and beaters as needed. Beat in eggs, one at a time, until well combined. Beat in vanilla and vanilla bean seeds until well combined.
Pour the filling into each cheesecake cavity, spreading it out in an even layer.
Place into oven and bake until centers are almost set, about 13-15 minutes. Let cool completely.
Serve chilled, drizzled with caramel, melted chocolate and pecan halves, if desired.