TOP Reviews:
I served this individual desserts at an open house party this weekend and they were a HUGE hit. Though they taste more like butterscotch than caramel and the salt was a little lost, overall these were extremely delicious! I needed to cut a corner on time, so I just purchased pre-prepared caramel sauce for the top, but otherwise made as directed. Be sure to really press the crust into the pan (I used the top of the canola oil bottle, which worked so well) and they come out fully intact. Place into cupcake / muffin liners to be sure that they stay intact and easy to grab if you plan to serve at a party. Highly recommend and I’ll be making again; super easy! Enjoy
I served this individual desserts at an open house party this weekend and they were a HUGE hit. Though they taste more like butterscotch than caramel and the salt was a little lost, overall these were extremely delicious! I needed to cut a corner on time, so I just purchased pre-prepared caramel sauce for the top, but otherwise made as directed. Be sure to really press the crust into the pan (I used the top of the canola oil bottle, which worked so well) and they come out fully intact. Place into cupcake / muffin liners to be sure that they stay intact and easy to grab if you plan to serve at a party. Highly recommend and I’ll be making again; super easy! Enjoy
So easy and so delicious! My family loved them. Substituted raspberry sauce (store bought) for a little different flavor. Love the caramel sauce though! Best part is that I feel like I can indulge a little without the guilt.
This recipe is amazing! Followed the reviews of *brykate and *jforster28 and made some changes. Used the recipe for the base of the Satsuma Orange Cheesecake also on this site. Came out fantastic, no breaking when I took my cakes out of their molds. Nutritional info remains the same, with only 1 gram extra fat in the recipe overall. Also baked until they were absolutely solid, no wobbles. They set in the freezer after 30 mins. Great caramel sauce and good portion for the calories. I will definitely make this one again…and again and again and again
Excellent! I made these in mini muffin tins to have tartlettes instead. 1 teaspoon of the crust mixture (I used graham crackers because I had them on hand), 1 tablespoon of the cheesecake mixture. Baked 15 minutes. Used 1/2 teaspoon of Trader Joe’s fleur de sel caramel sauce on top instead of making my own. Will absolutely make this again!
Ingredients :
FOR THE CHEESECAKE:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients :
FOR THE CHEESECAKE:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla
FOR THE CAKE:
1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine
FOR THE FROSTING:
1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
4 cup powdered sugar
2 Tbsp milk
1/2 tsp kosher salt
FOR THE GANACHE:
4 oz dark chocolate
1/3 cup heavy cream
2 Tbsp caramel sauce
pinch of kosher salt
Directions :
FOR THE CHEESECAKE:
Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CAKE LAYER:
Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe
FOR THE FROSTING:
Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
Beat for 4-5 minutes until soft and creamy.
TO ASSEMBLE:
On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
Refrigerate frosted cake while you prepare the chocolate ganache.
FOR THE GANACHE:
In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!
From: 1krecipes