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
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
CARAMEL CHEESECAKE BITES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Cheese Dairy Dessert Bake Christmas Cream Cheese Birthday Shower Christmas Eve Engagement Party Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
- Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
- Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
- Stir dulce de leche well, then spread 1 1/4 cups of it-there will be some left over-evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
- Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
- Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
- Cool completely in pan on a rack, then chill until cold, about 3 hours.
- With aid of foil overhang, lift cheesecake confection from pan.
- Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
- Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.
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