Pumpkin Turtle Cheesecake Cups

Steps

• 1

  Using 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

  In 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

  Using a 12 cup muffin pan place liners in each cup. Then evenly distribute out the crust.

  
• 4

  Using 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

  Add 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

  Using a spoon or an ice cream scoop (this really helps with portions) evenly distribute the batter on top of the crust.

  
• 7

  Preheat oven to 275°F. Evenly distribute praline pecan pieces among the cheesecake. Bake for 20 minutes.

  
• 8

  Bake for 20 minutes.
• 9

  Remove from oven and let cool on a wire rack until at room temperature.
• 10

  Keeping them in the muffin tin, refrigerate for at least 2 hours.

  
• 11

  When ready to eat, drizzle caramel over the top. Keep the cheesecakes in their liners and serve buffet style or, remove the liners and add extra caramel before serving.