Best Chocolate Caramel Cheesecake Bites Recipes

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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

CARAMEL CHOCOLATE CHEESECAKE BITES



Caramel Chocolate Cheesecake Bites image

The wheat germ makes getting these delicious bites a snap to get out of the pan. They're cute as can be and are always a favorite.-Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

3/4 cup toasted wheat germ
2 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
1/3 cup baking cocoa
4 egg whites
1 teaspoon vanilla extract
36 pecan halves
3 tablespoons fat-free caramel ice cream topping

Steps:

  • Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside. , In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup. , Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.) , To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each.

Nutrition Facts : Calories 147 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE CARAMEL CHEESECAKE BITES



Chocolate Caramel Cheesecake Bites image

Also known in my house as "OMG"!!! These are soooo tasty! They take some time and effort, though, so you should only do these if you have a little bit of time on your hands. Very much worth it! NOTE: If you don't want to dip them in chocolate, still melt the chocolate, using less of it, and drizzle across the top of the...

Provided by Traci Coleman

Categories     Chocolate

Time 1h35m

Number Of Ingredients 16

CRUST
1 3/4 c oreos, finely crushed (i used my blender) - about 14 cookies (or 1 sleeve of a large package) equals this measure
1/4 c butter, melted
FILLING
20 caramels, unwrapped
2 Tbsp milk
1/3 c finely chopped pecans
1 8 oz pakage cream cheese, softened
1/3 c sugar
1 egg
1/2 tsp vanilla
1/2 c sour cream
COATING
1 c real semi-sweet chocolate chips
1 c real milk chocolate chips
1/4 c shortening

Steps:

  • 1. Heat oven to 350. Line an 8 inch square baking pan with double thickness of aluminum foil, extending foil over the edges. Spray foil with no-stick cooking spray.
  • 2. Combine crust ingredients in small bowl. Press evenly onto bottom of prepared pan.
  • 3. Combine caramels and milk in medium microwave-safe bowl. Microwave for 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan, leaving a little space so as not to touch the pan with the caramel (I found where it touches the pan, the caramel seems to get a little harder than I like). Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
  • 4. Combine cream cheese and sugar in medium bowl until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
  • 5. Bake for 35 - 40 lminutes or until just set (edges will come away from pan). Cool on wire cooling rack for about 1 hour. Loosely cover; refrigerate for at least 4 hours.
  • 6. After refrigeration, use foil to lift cheesecake out of pan using foil ends. Cut into 36 squares.
  • 7. Place wax paper over a cookie sheet. Combine chocolate chips and shortening in microwave safe bowl. Heat for 1 minute; stir. Heat for additional 30 seconds, stirring; repeat until mostly melted and chocolate is smooth.
  • 8. Use fork to dip each square into the coating (I found a two fork method worked best), covering cheesecake bite completely. Allow excess chocolate to drip back into bowl. Place onto wax paper.
  • 9. Let chocolate set up, about 20 minutes. (I placed the cookie sheet in the fridge to help this process along).
  • 10. Store in refrigerator.

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