Chocolate Caramel Cheesecake Cupcakes Recipes
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 CUPCAKES
Make and share this Chocolate Caramel Cheesecake Cupcakes recipe from Food.com.
Provided by TeksGlutes
Categories Cheesecake
Time 35m
Yield 12-16 Cupcakes
Number Of Ingredients 11
Steps:
- PREHEAT oven to 300°F Paper-line 12 muffin cups.
- COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.
- BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.
- BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.
- SERVE drizzled with caramel topping.
Nutrition Facts : Calories 304.7, Fat 19.6, SaturatedFat 11.2, Cholesterol 63.7, Sodium 170.9, Carbohydrate 27.3, Fiber 1.2, Sugar 22.1, Protein 6
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