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chocolate caramel cheesecake bites

(3 ratings)
TraciB70 avatar
Recipe by
Traci Coleman
@TraciB70
Vancouver, WA

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 cut squares. :) From a baking collection cookbook, Baking and More, with some very minor modifications.

(3 ratings)
yield 36 squares
prep time 1 Hr
cook time 35 Min

Ingredients For chocolate caramel cheesecake bites

  • 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

How To Make chocolate caramel cheesecake bites

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Chocolate Caramel Cheesecake Bites:

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