Mini Ricotta Cheesecakes with Carmelized Pecan Graham Cracker Crust

I made eggplant parm the other day and have a bunch of leftover ricotta. I don't want to just throw it out so here is a recipe I found and manipulated a litte bit. I've made ricotta cheese cookies before (haven't made since I started this blog) and they were great so I decided to try a different recipe. I also love cheesecake but don't get to enjoy it that often. In my searches for a recipe I came across a recipe by Giada that someone changed a bit. I also came across another recipe for a Turtle Cheesecake (that didn't call for ricotta cheese). So I decided to combine the two and make mini ricotta turtle cheesecakes.

The recipe called for 1/2 Cup of sugar but when I tasted the batter it was very sweet so I decided to add more ricotta and more cream cheese.

I had carmelized pecans in my cupboard (a gift from someone). I decided to grind them up and add them to the crust mixture. The mixture itself was very yummy uncooked, but then again how can carmelized pecans, melted butter and graham crackers taste bad?

Ok - so on to the recipe.....

Preheat the oven to 350. Prepare your mini muffins tins with mini muffin papers :)

Crust:

1 handful of Carmelized pecans - yes I didn't measure (If you don't have the carmelized pecans just omit them)

2/3 Cup crushed graham crackers

2 T. butter, melted

Put the pecans in a food processor until a crumb mixture. Add the graham crackers and blend. While the pecans and graham crackers are processing pour in the melted butter.

Put about 1/2 tsp to 1 tsp of the crust mixture into the prepared muffin tins. Use something a smiliar size to press the crust firmly into the papers.

Cheesecake Filling:

1 Cup Ricotta Cheese
6 oz Cream Cheese
1/2 Cup Sugar
1 tsp vanilla (I am going to use amaretto next time)
2 eggs

Put everything into a food processor and processor until blended and smooth.

Fill the muffin tins almost to the top (leaving a small space for a pecan or other topping (carmel, chocolate, etc.).

Get a sheet pan big enough to hold the muffin tin and fill 1/4 of the way with water. Place the filled muffin tin on the sheet pan. Place in oven. Bake for 25 minutes. Remove from oven and immediately put in freezer for about 20 minutes.

Store in the refrigerator.

Topping: I did Caramel and Melted Chocolate drizzled on topped with a tiny piece of the carmelized pecans. But you can do any topping.

1/4 Cup Brown Sugar

2 T Butter

1/2 T milk

Melt all in pot until sugar is dissolved and starts to bubble a little bit. Let cool for just a minute and work quickly to drizzle over the cooled cheesecakes.