MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 24 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
- Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
- For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
- Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
- For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
- Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
- Allow to thaw at room temperature for 30 minutes before serving.
CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
CHOCOLATE CARAMEL CHEESECAKE BITES
Also known in my house as "OMG"!!! These are soooo tasty! They take some time and effort, though, so you should only do these if you have a little bit of time on your hands. Very much worth it! NOTE: If you don't want to dip them in chocolate, still melt the chocolate, using less of it, and drizzle across the top of the...
Provided by Traci Coleman
Categories Chocolate
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350. Line an 8 inch square baking pan with double thickness of aluminum foil, extending foil over the edges. Spray foil with no-stick cooking spray.
- 2. Combine crust ingredients in small bowl. Press evenly onto bottom of prepared pan.
- 3. Combine caramels and milk in medium microwave-safe bowl. Microwave for 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan, leaving a little space so as not to touch the pan with the caramel (I found where it touches the pan, the caramel seems to get a little harder than I like). Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
- 4. Combine cream cheese and sugar in medium bowl until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
- 5. Bake for 35 - 40 lminutes or until just set (edges will come away from pan). Cool on wire cooling rack for about 1 hour. Loosely cover; refrigerate for at least 4 hours.
- 6. After refrigeration, use foil to lift cheesecake out of pan using foil ends. Cut into 36 squares.
- 7. Place wax paper over a cookie sheet. Combine chocolate chips and shortening in microwave safe bowl. Heat for 1 minute; stir. Heat for additional 30 seconds, stirring; repeat until mostly melted and chocolate is smooth.
- 8. Use fork to dip each square into the coating (I found a two fork method worked best), covering cheesecake bite completely. Allow excess chocolate to drip back into bowl. Place onto wax paper.
- 9. Let chocolate set up, about 20 minutes. (I placed the cookie sheet in the fridge to help this process along).
- 10. Store in refrigerator.
BITE-SIZE SALTED CARAMEL CHEESECAKES
Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!
Provided by My Food and Family
Categories Home
Time 3h5m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
- Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
- Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 9 g, Protein 2 g
CHOCOLATE CARAMEL CHEESECAKE BITES
Make and share this Chocolate Caramel Cheesecake Bites recipe from Food.com.
Provided by Courtly
Categories Cheesecake
Time 6h
Yield 36 bites
Number Of Ingredients 12
Steps:
- Heat oven to 350. Line 8 inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.
- Combine caramels and half & half in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
- Combine cream cheese and sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
- Bake for 35 to 40 minutes or until just set 2 inches from edges of pan. Cool on wire rack for 1 hour. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
- Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1 quart saucepan. Cook over low heat, stirring constantly, until smooth. Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drop back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.
Nutrition Facts : Calories 149.7, Fat 10, SaturatedFat 4.9, Cholesterol 17.5, Sodium 68.3, Carbohydrate 15.4, Fiber 0.8, Sugar 11.9, Protein 1.8
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips
Provided by Tasty
Categories Snacks
Yield 30 bites
Number Of Ingredients 8
Steps:
- In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
- In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
- Freeze for 10 minutes.
- In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
- Spread the cream cheese mixture evenly on top of the graham cracker crust.
- Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
- In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
- Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
- Freeze for 15 minutes, then serve!
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams
CHOCOLATE CARAMEL CHEESECAKE BITES
If you want to really impress your guests at the holiday buffet, try these tasty bites of chocolate covered caramel cheesecakes. OMG! Caution, very addictive. I only make these during the holidays for an extra special treat!
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h35m
Yield 36 bites, 36 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.
- Combine caramels and half & half in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
- Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream by hand. Pour over caramel mixture.
- Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
- Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1-quart saucepan. Cook over low heat, stirring constantly, until smooth (4 to 5 minutes). Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.
Nutrition Facts : Calories 152.3, Fat 10.3, SaturatedFat 5, Cholesterol 19.3, Sodium 65.3, Carbohydrate 15.5, Fiber 0.7, Sugar 11, Protein 1.6
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- Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine crushed graham crackers and butter in small bowl. Press onto bottom of prepared pan.
- Combine caramels and cream in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Refrigerate while preparing cream cheese mixture.
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- Bake for 30 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. (I chilled mine overnight.) Lift cheesecake from pan using foil ends. Cut into one inch squares (about 49 squares). Place squares on a parchment lined baking sheet and freeze for 1 hour before dipping in to chocolate.
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