Mini Chocolate Caramel Cheesecakes
CATEGORIES
INGREDIENTS
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons butter or margarine, melted
- 1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided
- 12 ozs. cream cheese, softened
- 2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
- 1 large egg
- 3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon vanilla extract
- Caramel ice cream topping
DIRECTIONS
- PREHEAT oven to 300° F. Paper-line 12 muffin cups.
- COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup.
- Divide 1/2 cup morsels between all cups.
- BEAT cream cheese in small mixer bowl until fluffy.
- Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth.
- Spoon 1/4 cup mixture into each cup.
- BAKE for 18 to 20 minutes or until centers are set.
- Remove from oven to wire rack.
- While still warm, top cheesecakes with with remaining morsels.
- Morsels will soften but will retain shape.
- Cool completely.
- Refrigerate for at least 1 hour.
- SERVE drizzled with caramel topping
- Preparation - 15 min
- Cooking - 18 min
- Cooling Time - 1 hrs refrigerating
- Yields - 12 individual cheesecakes