Kelloggs Rice Krispies Chocolate Caramel Cheesecake Recipes

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

KELLOGG'S* RICE KRISPIES* CHOCOLATE-CARAMEL CHEESECAKE

Steps:

• In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up sides of 23 cm (9-inch) springform pan coated with cooking spray. Bake at 180 degrees C (350 degrees F) about 8 minutes.
• In small bowl mix together chocolate chips and pecans. Remove 50 mL (1/4 cup); set aside for topping. Sprinkle remainder of mixture over baked crust.
• In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in salt, vanilla and sour cream. Pour into prepared crust.
• Return to oven. Bake about 40 minutes or until set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle each with 15 mL (1 tbsp) caramel topping.

KELLOGG'S* RICE KRISPIES* CHOCOLATE-CARAMEL CHEESECAKE

Steps:

• In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up sides of 23 cm (9-inch) springform pan coated with cooking spray. Bake at 180 degrees C (350 degrees F) about 8 minutes.
• In small bowl mix together chocolate chips and pecans. Remove 50 mL (1/4 cup); set aside for topping. Sprinkle remainder of mixture over baked crust.
• In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in salt, vanilla and sour cream. Pour into prepared crust.
• Return to oven. Bake about 40 minutes or until set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle each with 15 mL (1 tbsp) caramel topping.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE - (4.5/5)

Steps:

• In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth. Pour in the melted chocolate and stir to incorporate. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake. Slice and serve.