Turtle Cheesecakes

Thank you, Stacey Anne Whitehead, for this recipe!

1 cup graham cracker crumbs

¹⁄₄ cup melted butter

1 brick (8 oz/250 g) cream cheese, softened

1 pkg Chocolate Mud Pie Mix

2 eggs

1 cup vanilla 2% Greek yogurt

1 pkg Caramel Sauce Mix

1 cup whipping cream

¹⁄₄ cup butter

Topping (optional): chopped pecans

Preheat oven to 325° F.
In a 4-Cup Prep Bowl, combine graham cracker crumbs and melted butter. Press into bottom of Muffin Maker cavities.
Using a hand mixer, beat cream cheese with Chocolate Mud Pie Mix on medium-high speed until smooth. Beat in eggs and yogurt. Scoop mixture into Muffin Maker, filling cavities approximately ¹⁄₂ full.
Bake 25 min, or until set. Let cool completely before unmolding.
Meanwhile, whisk Caramel Sauce Mix with cream and butter in a Multipurpose Pot. Bring to a boil, stirring often. Reduce heat to medium and simmer 4 min, stirring often, until slightly thickened. Drizzle sauce over cheesecakes. Add chopped pecans, if desired.

Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fiber 0 g, Sugars 0 g), Protein 0 g.

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