Best Mini Chocolate Pecan Caramel Cheesecakes Recipes

CHOCOLATE-CARAMEL-PECAN CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
• Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
• While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
• Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.