Chocolate Caramel Cheesecake Bites
- 1 1/4 cups finely crushed chocolate cookie crumbs*
- 1/4 cup Land O Lakes Butter, melted
- 20 caramels, unwrapped
- 2 tablespoons Land O Lakes Fat Free Half & Half
- 1/3 cup chopped pecans, toasted
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup sugar
- 1 Land O Lakes Egg
- 1/2 teaspoon vanilla
- 1/4 cup sour cream
- 1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
- 1/4 cup shortening
- Heat oven to 350F.
- 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 bowl.
- Press onto bottom of prepared pan.
- Combine caramels and half & half in bowl.
- Microwave 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 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 35-40 minutes or until just set 2 inches from edge of pan.
- Cool on cooling rack 2 hours.
- Loosely cover; refrigerate at least 4 hours.
- Lift cheesecake from pan using foil ends.
- 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, 4-5 minutes or until smooth.
- Pierce each cheesecake square with fork.
- Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan.
- Place onto cooling rack.
- Let stand about 20 minutes or until chocolate is firm.
- Store refrigerated.
chocolate cookie crumbs, butter, caramels, pecans, cream cheese, sugar, egg, vanilla, sour cream, semisweet chocolate chips, shortening
Taken from www.landolakes.com/recipe/1075/chocolate-caramel-cheesecake-bites (may not work)