It's time for another recipe swap hosted by A Taste of Home Cooking. This time the theme was desserts. I've been enjoying baking so much more than ever these days so I was really looking forward for this swap. I submitted Easy Fudgy Brownies and in return received this recipe for mini chocolate caramel cheesecakes. I was excited when I saw this recipe because the only cheesecake I have ever made is my cheesecake that I make every year for Easter, so it was fun to try a new recipe that had some chocolate and caramel in it.
These little chocolate caramel cheesecakes were delicious! I decided to make them really small and use my mini muffin pan. I think this worked out great because instead of making 12, I made 24-and it was definitely better to share the wealth in this case-these little cakes were a hit!
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons (salted) butter
1 1/4 cup milk chocolate chips
12 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 large egg
3 tablespoon baking cocoa
1/2 teaspoon vanilla extract
2 tablespoons caramel ice cream topping
Extra caramel topping to drizzle on top
Preheat oven to 300 degrees and line 12 muffin tins with paper liners.
Combine crumbs, sugar and butter in a small bowl. Press rounded tablespoon of crumbs into the bottom of each muffin cup. Divide 1/2 cup of chocolate chips into each cup.
Beat cream cheese in a medium bowl until fluffy. Add sweetened condensed milk, egg, cocoa, vanilla, and caramel. Beat until smooth. Spoon 1/4 cup of the mixture into each muffin cup.
Bake 18-20 minutes or until centers are set. Remove from oven. While still warm top cheesecakes with additional chocolate ships. Cool completely and refrigerate for at least an hour.
Serve and drizzle with caramel topping.
Source: Slightly adapted from Cheese Curd in Paradise