Individual Caramel Chocolate Cheesecakes

A perfect individual desert.

A Cheesecake dessert with an Oreo Cookie Crust, filled with Caramel and topped off with a little Chocolate drizzle. Some of my favorite flavors paired with a creamy Cheesecake base. These are great for a buffet or when you just want to serve a small after dinner dessert.

INDIVIDUAL CARAMEL CHOCOLATE CHEESECAKES

Ingredients:

• 12 Thin Oreo Cookies
• 2 (8 oz.) packages Cream Cheese, softened
• 3/4 Cup Sugar
• 1/2 Tablespoon Vanilla Extract
• 2 Eggs
• 1 (11 oz.) package Caramels
• 2 Tablespoons Heavy Whipping Cream
• 4 Ounces Semi Sweet Dark Baking Chocolate

Directions:
1. Preheat oven to 350 degrees.

2. Line a muffin tin with 12 paper cupcake liners. Place one Oreo in the bottom of each liner. Set aside.

3. In a large mixing bowl combine the Cream Cheese, Vanilla and Sugar using a handheld mixer on medium speed, mixing until smooth. Add the Eggs in one at a time and beat until combined. Spoon the Cheesecake Batter evenly into each of the 12 cupcake liners.

4. Bake the Cheesecakes in the preheated oven for 15-20 minutes. They should be set on the sides and slightly jiggly in the center. Allow them to cool completely. As they cool they will drop slightly in the center. This is where the Caramel filling will go.

5. Unwrap the Caramels and place them in a medium size saucepan. Add in the Heavy Whipping Cream and melt the caramels over low heat stirring frequently.

6. Spoon the Caramel into the centers of the Cheesecakes, about 1 & 1/2 Tablespoons on each Cheesecake. Allow the Caramel to set up.

7. Melt the Chocolate according to package directions. I use a mini crockpot to melt my Chocolate in. My little crockpot is so cute!

8. Now use a spoon and drizzle the Chocolate over the Caramel in the center of the Cheesecake. You won’t use all the Chocolate but you can spread any leftovers on parchment and make a bark or cool it and break it up, save it to sprinkle on top of ice cream.

9. Serve the Cheesecakes right away or store them covered in the refrigerator. If you refrigerate them, I suggest allowing them to sit at room temp for about 20-30 minutes prior to serving because the Caramel does firm up a bit when refrigerated.

Recipe by: Hot Dish Homemaker