Recipe: Perfect Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze

Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze. Great recipe for Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze. This is another of my small batch individual cheesecakes. This one is super easy and rich and creamy with a nice contrast with the lightly salted Caramel Crust and glaze!

Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.). Draped with a homemade caramel glaze and sprinkled with flaked sea salt (not your regular sea salt). Chocolate cheesecake filled with mini chocolate chips nestled on chocolate cookie crust, topped with a scrumptious chocolate ganache and chocolate whipped cream. You can have Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze

  1. You need of FOR CRUST.
  2. Prepare 1 1/4 cup of crumbs made from about 1 1/4 bags Pepperidge Farms salted Caramel cookies.
  3. You need 2 tbsp of butter, salted or unsalted, melted.
  4. You need of FOR CHOCOLATE CHEESECAKE FILLING.
  5. It’s 12 oz of cream cheese, at room temperature.
  6. You need 1 1/4 cup of semi sweet chocolate chips, melted.
  7. Prepare 1 cup of sweetened condensed milk.
  8. Prepare 1 tsp of vanilla extract.
  9. It’s 2 of large eggs.
  10. You need of FOR THE SALTED CARAMEL GANACHE GLAZE.
  11. You need 6 of Ghirardelli salted Caramel chocolates.
  12. Prepare 1 tbsp of heavy cream.
  13. You need of GARNISH.
  14. It’s of whipped cream.
  15. You need 12 of fresh rasberries.

These Mini Salted Caramel Cheesecakes are creamy bite-sized cheesecakes with a graham cracker crust and topped with a delicious salted caramel. The perfect bite for any occasion! My obsession for mini cheesecakes knows no bounds. They truly are the perfect bite.

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Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze instructions

  1. Preheat oven to 325. Line a 12 cup standard muffin Tin with foil liners.
  2. Combine cookie crumbs and butter until moistened.
  3. Evenly divide crumbs into muffin tins and press firmly. Refigerate while making filling.
  4. MAKE CHOCOLATE CHEESECAKE FILLING.
  5. In a large bowl beat cream cheese until smooth.
  6. Add and beat in the sweetened condensed milk, melted chocolate and vanilla.
  7. Add eggs one at a time, beating in after each egg..
  8. Evenly divide filling over crusts in foil lined tins. Bake 26 to 20 minutes until set.
  9. Cool om rack in pan until it reaches room temperature.
  10. MAKE SALTED CARAMEL GLAZE.
  11. Melt chocolates and cream in microwave just until melted, about 10 to 25 seconds in the microwave, depending on your microwave.
  12. Spoon and smooth an equal amount of wwarm glaze over each cheesecake. Chill cheesecakes at least 8 hours or overnight for best texture and flavor.
  13. Garnish with whipped cream and top each with a fresh rasberrie.

Cheesecake truly is my favorite dessert and I never give up trying different cheesecake recipes. If desired, top with salted caramel chocolate pieces. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Whisk the cream and chocolate until smooth and thoroughly.

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