Caramel Cheesecake Bites Recipe 445

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CARAMEL CHEESECAKE



Caramel Cheesecake image

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 13

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL CHEESECAKE BITES



Caramel Cheesecake Bites image

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

Buttery Sugar Cookie dough recipe
20 ounces jarred or canned dulce de leche at room temperature (see Cooks' Notes)
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Special Equipment
A 13- by 9-inch baking pan; small offset metal spatula (optional but so helpful); disposable pastry bag (optional)

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.

CARAMEL CHEESECAKE BITES RECIPE - (4.4/5)



Caramel Cheesecake Bites Recipe - (4.4/5) image

Provided by mseemeyer

Number Of Ingredients 17

caramel:
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Steps:

  • Pre-heat the oven to 350 degrees F. Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300°. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Spoon about 1 tablespoon caramel over each cheesecake.

CARAMEL PECAN CHEESECAKE BITES



Caramel Pecan Cheesecake Bites image

Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 70

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup whipping (heavy) cream
3 eggs
1/2 cup pecan halves, coarsely chopped
1 tablespoon butter or margarine, softened
1 tablespoon packed brown sugar
1/3 cup caramel topping

Steps:

  • Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
  • Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bite, Sodium 105 mg

BITE-SIZE SALTED CARAMEL CHEESECAKES



Bite-Size Salted Caramel Cheesecakes image

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

1/2 cup graham cracker crumbs
1 Tbsp. brown sugar
3/4 tsp. kosher salt, divided
2 Tbsp. butter, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup granulated sugar
1 egg
12 KRAFT Caramels
1 Tbsp. milk

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

CARAMEL CHEESECAKE BITES



Caramel Cheesecake Bites image

Popped up on my feed and posting here because YUM! http://whatsfordinner-momwhatsfordinner.blogspot.ca/2012/12/caramel-cheesecakes.html Gorgeous progress shots at the site. Not sure how big a batch will be. Times are Estimated.

Provided by Satyne

Categories     < 4 Hours

Time 1h20m

Yield 1 batch

Number Of Ingredients 15

1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 cup melted butter
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Steps:

  • Pre-heat the oven to 350 degrees F.
  • Crush your slivered almonds.
  • In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
  • Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
  • Bake for 10 minutes to set.
  • Turn oven down to 300°.
  • Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
  • Spoon mixture into the muffin tins with prepared almond crust.
  • Bake for 40 minutes.
  • While cakes are cooking, start on the caramel.
  • Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
  • Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
  • Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
  • Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • Spoon about 1 tablespoon caramel over each cheesecake.

Nutrition Facts : Calories 4381.9, Fat 339.7, SaturatedFat 156.6, Cholesterol 1340.6, Sodium 3486.1, Carbohydrate 269, Fiber 18.5, Sugar 223.9, Protein 91.7

CHOCOLATE CARAMEL CHEESECAKE BITES



Chocolate Caramel Cheesecake Bites image

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

1 1/4 cups finely crushed chocolate wafer crumbs
1/4 cup butter, melted
20 caramels, unwrapped
2 tablespoons milk
1/3 cup chopped pecans, toasted
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
1 (12 ounce) package real semi-sweet chocolate chips
1/4 cup shortening

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



Chocolate-Covered Cheesecake Bites Recipe by Tasty image

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

10 sheets graham cracker sheet
¼ cup confectioners sugar
1 teaspoon kosher salt
1 stick butter, melted
16 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted

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-PECAN CHEESECAKE BITES



Caramel-Pecan Cheesecake Bites image

Brighten up your next party with our Caramel-Pecan Cheesecake Bites. Perfect for snacking while conversing, Caramel-Pecan Cheesecake Bites are easy to make and delicious. Try your hand at this recipe, and your guests will be sure to take note.

Provided by My Food and Family

Categories     Recipes

Time 2h4m

Yield 24 servings

Number Of Ingredients 8

1/3 cup pecan halves, divided
1/2 cup graham cracker crumbs
2 Tbsp. butter, melted
1/2 cup plus 1 Tbsp. packed brown sugar, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1 egg
12 KRAFT Caramels
2 Tbsp. milk

Steps:

  • Heat oven to 325°F.
  • Reserve 24 pecan halves for later use. Finely chop remaining nuts; place in medium bowl. Add graham crumbs, butter and 1 Tbsp. sugar; mix well. Press onto bottoms of 24 paper-lined mini muffin cups, adding about 1/2 Tbsp. crumb mixture to each cup.
  • Beat cream cheese and remaining sugar in small bowl with mixer until blended. Add egg; beat just until blended. Spoon over crusts, adding about 1 Tbsp. batter to each cup.
  • Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely.
  • Refrigerate 1 hour.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Drizzle about 1/2 tsp. caramel sauce over each cheesecake. Top with reserved nuts.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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From bigoven.com


CHOCOLATE CARAMEL CHEESECAKE BITES RECIPE | BARBARA BAKES
2018-02-01 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.
From barbarabakes.com


3 INGREDIENT CARAMEL CHEESECAKE BALLS - BAKE PLAY SMILE
2021-02-15 Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best). Place chocolate into a clean Thermomix bowl and grate for 5 seconds, Speed 8. Scrape down the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2, scraping the sides occasionally.
From bakeplaysmile.com


SNICKERS CHEESECAKE BITES - KITCHEN FUN WITH MY 3 SONS
2020-07-15 Bring oven temp down to 325. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy. Beat in the sour cream, vanilla, salted caramel sauce and salt until combined. Beat in the eggs, 1 at a time until combined. Scoop about ¼ C of the cheesecake batter into the cupcake liners.
From kitchenfunwithmy3sons.com


CREAMY CARAMEL SWIRL CHEESECAKE BITES - SPRINKLE SOME SUGAR
2014-03-01 Preheat oven to 325°. Line a cupcake pan with paper liners and set aside.
From sprinklesomesugar.com


KETO SALTED CARAMEL CHEESECAKE BITES - SUGAR-FREE MOM
2021-12-14 Caramel. Place the allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir to combine. On the heat, slowly add the cream whilst stirring. The mix will bubble so be careful.
From sugarfreemom.com


CARAMEL CHEESECAKE BITES RECIPE 445 FOOD- WIKIFOODHUB
Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300°. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine ...
From wikifoodhub.com


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