Chocolate Caramel Cheesecake Bites Recipes

CHOCOLATE CARAMEL CHEESECAKE

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.

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

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.

BITE-SIZE SALTED CARAMEL CHEESECAKES

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.

CARAMEL CHEESECAKE BITES RECIPE - (4.4/5)

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 CHEESECAKE BITES

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.

CHOCOLATE-CARAMEL TOPPED CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.

CHOCOLATE-COVERED CHEESECAKE BITES

Steps:

• Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
• In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
• Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
• Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
• In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
• Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
• Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

BAKED CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
• Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
• Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
• Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.

CHOCOLATE CARAMEL CHEESECAKE BITES

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.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

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!

CHOCOLATE CARAMEL CHEESECAKE BITES

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.