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MINI SALTED CARAMEL CHOCOLATE CHIP CHEESECAKES Recipe

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This recipe for MINI SALTED CARAMEL CHOCOLATE CHIP CHEESECAKES is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1 BATCH OREO COOKIE CRUST FOUND IN PASTRY CRUST SECTION.

1 LB. SOFTENED CREAM CHEESE
¾ CUP GRANULATED SUGAR
¼ CUP PLAIN YOGURT OR SOUR CREAM
2 LARGE EGGS, SLIGHTLY BEATEN, ROOM TEMPERATURE
1 TSP. VANILLA EXTRACT
1 CUP MINI CHOCOLATE CHIPS

SALTED CARAMEL SAUCE - RECIPE BELOW
Directions:
Directions:
PREHEAT OVEN TO 275º. PREPARE CUPCAKE LINERS IN 2 MUFFIN TINS. PRESS ENOUGH CRUST INTO BOTTOM OF LINER TO BE ¼" THICK. IN LARGE BOWL WITH ELECTRIC MIXER, BEAT CREAM CHEESE UNTIL SMOOTH. ADD SUGAR AND YOGURT OR SOUR CREAM. BEAT UNTIL WELL COMBINED. ADD EGGS AND VANILLA AND MIX WITH WIRE WHISK UNTIL BLENDED. STIR IN CHOCOLATE CHIPS. SPOON BATTER INTO CRUSTS UNTIL NEARLY FULL. BAKE FOR 20 TO 30 MINUTES, ONE PAN AT A TIME, OR UNTIL FILLING DOES NOT JIGGLE WHEN TAPPED. LEAVE IN OVEN TO COOL WITH DOOR OPEN ABOUT A FOOT FOR ABOUT 1½ HOURS. REMOVE FROM TINS AND COOL IN REFRIGERATOR FOR AT LEAST 2 HOURS.

JUST BEFORE SERVING, TOP EACH CHEESECAKE WITH SALTED CARAMEL SAUCE (BELOW) AND ADDITIONAL CHIPS OR CHUNKED PEANUTS.
 

SALTED CARAMEL SAUCE
Ingredients:  
Ingredients:  
1 CUP GRANULATED SUGAR
1TBSP CORN SYRUP
1/4 CUP WATER
1/2 CUP HEAVY WHIPPING CREAM, HEATED, BUT NOT BOILED
2 TBSP UNSALTED BUTTER, ROOM TEMPERATURE
1 TSP. FINE GRAINED SEA SALT(or more to taste)
1 TSP. VANILLA EXTRACT

As much as I love caramel, I double this recipe to use on ice cream, in coffee, etc.
Directions:
Directions:
IN A HEAVY SAUCEPAN (AT LEAST 5 CUP CAPACITY), STIR TOGETHER THE SUGAR, CORN SYRUP AND WATER UNTIL SUGAR IS MONPLETELY MOISTENED. HEAT, STIRRING CONSTANTLY, UNTIL SUGAR DISSOLVES AND SUGAR SYRUP IS BUBBLING. STOP STIRRING COMPLETELY AND ALLOW TO BOIL, UNDISTURBED, UNTIL IT TURNS A DEEP AMBER. IMMEDIATELY REMOVE FROM HEAT AND SLOWLY AND CAREFULLY POUR HOT CREAM INTO CARAMEL. BE CAREFUL. IT WILL BUBBLE FURIOUSLY.

USE A HIGH-TEMP HEAT-RESISTANT RUBBER SCRAPER OR WOODEN SPOON TO STIR MISXTURE UNTIL SMOOTH, SCRAPING UP THE THICKER PART THAT SETTLES ON BOTTOM. IF LUMPS DEVELOP, RETURN TO HEAT AND STIR UNTIL THEY DISSOLVE. STIR IN BUTTER AND SALT. MIXTURE WILL BE STREAKY BUT BECOMES UNIFORM AFTER COOLING SLIGHTLY AND STIRRING. POUR INTO PINT JAR AND COVER.

CAN BE REHEATED IN MICROWAVE. BE CAREFUL -- DARK AMBER GOES TO BURNT IN A MATTER OF SECONDS.

IT'S BEST TO RELY ON THE COLOR OF THE CARAMEL AS OPPOSED TO TEMPERATURE.
Number Of Servings:
Number Of Servings:
18-20 CAKES

 

 

 

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