Layered Mini Caramel Cheesecakes Recipes
LAYERED CARAMEL CANDY BAR CHEESECAKE
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it's a slice of pure chocolaty caramel, layered heaven.
Provided by Heather Baird
Categories Dessert
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
- In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
- Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
- Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
- While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
- To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
- Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.
Nutrition Facts : Calories 1140, Carbohydrate 123 g, Cholesterol 230 mg, Fat 12 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 36 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 79 g, TransFat 1 1/2 g
MINI CARAMEL CHEESECAKES
Using individual graham cracker shells makes it easy to prepare these treats. They taste just like cheesecake without all the hassle.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, apple juice concentrate, sugar and ice cream topping until smooth. Fold in whipped topping. , Spoon into tart shells. Drizzle with additional ice cream topping and sprinkle with almonds if desired. Refrigerate until servings.
Nutrition Facts : Calories 323 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED MINI CARAMEL CHEESECAKES
The blend of the cream cheese and the caramel flavors is elegantly simple. Cheesecakes are made in cupcake tins for individual portions. These are easy to serve and transport well for parties. The hardest part of the recipe is unwrapping all the caramels!
Provided by Purefusion
Categories Desserts Cakes Cheesecake Recipes
Time 5h55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs.
- Place caramels in a medium saucepan; add milk. Heat on low, stirring occasionally until melted, about 10 minutes.
- Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup.
- Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling; mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups.
- Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes.
- Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins; place on a serving platter. Cover and refrigerate until cool, about 4 hours.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 22.2 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 146.3 mg, Sugar 14.7 g
EASY MINI CARAMEL APPLE CHEESECAKES
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. -Brandie Cranshaw, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
Nutrition Facts : Calories 307 calories, Fat 19g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 244mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
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