Pumpkin Turtle Cheesecake Cups

Directions

1. 1Using a food processor, grind down cereal until it is crumb like and has no large chunks. You want it looking like if you were making a graham cracker crust.
2. 2In a medium bowl add melted butter and 1 cup of the ground cereal and mix until all of the crumbs are moist from the butter.
3. 3Using a 12 cup muffin pan place liners in each cup. Then evenly distribute out the crust.
4. 4Using a stand mixer with a paddle attachment (or a electric mixer and bowl) cream together the cream cheese, sugar, pumpkin, flour, spice, salt, and vanilla until well combined.
5. 5Add the yogurt and the eggs and beat until well combined. Scrape down the bowl and beat another 30 seconds to make sure eggs are fully combined into the cheesecake batter.
6. 6Using a spoon or an ice cream scoop (this really helps with portions) evenly distribute the batter on top of the crust.
7. 7Preheat oven to 275F.
8. 8Evenly distribute praline pecan pieces among the cheesecake. During the baking process the praline will melt a little which is fine it sinks into the cheesecake cups adding even more flavor.
9. 9Bake for 20 minutes.
10. 10Remove from oven and let cool on a wire rack until at room temperature.
11. 11Keeping them in the muffin tin, refrigerate for at least 2 hours.
12. 12When ready to serve drizzle caramel over the top. If you are serving at a party where it is buffet style I would keep them in the muffin liners. If you are having a sit down meal remove the liners before serving and add extra caramel.