Chocolate Caramel Cheesecake Bites

Servings:

Author: Barbara Schieving

Prep Time
20 minutes

Cook Time
30 minutes

Additional Time
6 hours

Total Time
6 hours, 50 minutes

Course:

Cheesecake

Keywords:

chocolate baking recipe cooking food

Instructions

1 Heat oven to 350°F. 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 crushed graham crackers and butter in small bowl. Press onto
bottom of prepared pan.
2 Combine caramels and cream in medium microwave-safe bowl. Microwave on HIGH
(100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth.
Pour over crust in pan. Refrigerate while preparing cream cheese mixture.
3 Combine softened cream cheese and sugar in large 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.
4 Bake for 30 to 40 minutes or until just set 2 inches from edge of pan. Cool on
wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. (I chilled
mine overnight.) Lift cheesecake from pan using foil ends. Cut into one inch
squares (about 49 squares). Place squares on a parchment lined baking sheet and
freeze for 1 hour before dipping in to chocolate.
5 Combine chocolate chips and shortening in 1-quart saucepan. Cook over low heat,
stirring constantly, until smooth (4 to 5 minutes). (I used a double broiler.)
Dip each cheesecake square in to the chocolate; remove from the chocolate with a
fork and allow excess chocolate to drip back in to the pan before placing the
square back on to the parchment lined baking sheet. Let stand about 20 minutes
or until chocolate is firm. Store refrigerated.

Chocolate Caramel Cheesecake Bites

Course:

Keywords:

🧂 Ingredients

Instructions

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