Description
Gooey Mini Caramel Chocolate Cheesecakes
Ingredients:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
16 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream
1/2 cup caramel sauce, plus extra for drizzling
1 cup chocolate chunks
1/2 cup caramel filling (thick caramel sauce or caramel candies)
Directions:
Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until well combined. Press a spoonful of the mixture into the bottom of each muffin liner.
In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and heavy cream until just combined.
Pour a tablespoon of the cream cheese mixture over the crusts in the muffin tin. Add a small dollop of caramel filling in the center of each. Top with more cream cheese mixture, filling each about 3/4 full.
Drizzle 1 teaspoon of caramel sauce over the top of each cheesecake.
Bake for 18-20 minutes, or until the centers are set. Remove from oven and allow to cool completely in the pan.
Once cooled, drizzle with additional caramel sauce and top with chocolate chunks.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
#lovealletherecipes #dessert
Kcal: 350 kcal | Servings: 12 mini cheesecakes
Step-by-Step Guide
Follow these detailed instructions for perfect mini cheesecakes every time. First, ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free filling. When making the crust, press the crumb mixture firmly into each liner using a small glass or measuring spoon to create a compact, even base. For the filling, beat the cream cheese and sugar on medium speed until completely smooth, scraping down the bowl often. After adding the eggs, mix only until just incorporated to avoid incorporating too much air, which can cause cracking. The key layering technique is: crust, a thin layer of filling, a dollop of thick caramel, then the remaining filling. This creates the signature gooey center.
Serving Suggestions
These mini cheesecakes are delightful on their own but can be elevated for any occasion. Serve them slightly chilled for a firmer texture or at room temperature for a softer, gooier bite. For a festive platter, offer a trio of toppings: a bowl of extra warm caramel sauce, a sprinkle of flaky sea salt, and some fresh whipped cream. They pair wonderfully with a cup of strong coffee, a glass of cold milk, or a dessert wine like a late-harvest Riesling. For a party, consider a “cheesecake bar” where guests can customize with toppings like crushed nuts, toffee bits, or fresh berries.
How-to Summary
In summary: Prepare a graham cracker crust from crumbs, sugar, and butter, pressing it into a lined muffin tin. Create the filling by beating softened cream cheese with sugar, then incorporating eggs, vanilla, and heavy cream. Layer the crust with filling, a dollop of caramel, and more filling. Drizzle with caramel sauce and bake at 325°F for 18-20 minutes until set. Cool completely before adding a final caramel drizzle and chocolate chunks.
Frequently Asked Questions
Can I make these ahead of time? Absolutely. Bake and cool the cheesecakes, then store them covered in the refrigerator for up to 3 days. Add the final caramel and chocolate toppings just before serving.
How do I prevent the cheesecakes from sticking to the liners? Use high-quality non-stick parchment paper liners. Allowing them to cool completely in the pan also helps them pull away from the liners slightly.
Can I use a different crust? Yes. Crushed chocolate wafer cookies, Oreo crumbs (with filling removed), or even shortbread cookies make excellent alternatives to graham crackers.
My caramel sank to the bottom. What went wrong? Ensure your caramel filling is very thick, like a soft caramel candy or a designated “filling.” A runny sauce will sink. Also, make sure the first layer of cream cheese mixture completely covers the crust before adding the caramel.
How do I know when they are done baking? The edges will look set, but the centers should still have a slight jiggle when you gently shake the pan. They will firm up significantly as they cool.
Common Mistakes to Avoid
Avoid over-mixing the batter after adding the eggs, as this incorporates air and leads to cracking and puffing. Do not overbake; the residual heat will continue to cook the centers as they cool. Ensure you use thick caramel for the center filling—standard caramel sauce is too thin and will disappear into the batter. Never try to remove the cheesecakes from the pan while they are still warm, as they are too fragile and will break.
Conclusion
These Gooey Mini Caramel Chocolate Cheesecakes are the ultimate individual dessert, combining a buttery crust, rich and tangy filling, and a decadent caramel and chocolate finish. They are surprisingly simple to master by following the detailed steps and avoiding common pitfalls. Perfect for parties, gifts, or a special treat, these mini delights are guaranteed to impress with their professional look and irresistible, gooey center. Enjoy the delicious results of your baking adventure!