Time for another Crazy Cooking Challenge!!! The theme for this month is Cheesecake!
As I have stated before, I am not a big cheesecake person. Give me a fruit pie and I am a happy camper. When picking my recipe I tried to find something my husband (Mr. Cheesecake Lover) would consider “ultimate”. I found this recipe for Mini Chocolate Caramel Cheesecake at Very Best Baking. The recipe looked so easy and I knew Ron would love it. As expected, this recipe was really simple and came out perfectly. My husband described they cheesecakes as “to die for”, and would not let me bring leftover to work because he wanted them for lunch. Click the picture above to join the fun for the Crazy Cooking Challenge!
3/4 cup graham cracker crumbs
2 Tbl sugar
2 Tbl butter
1 1/4 cup milk chocolate chips
12 oz cream cheese, softened
2/3 sweetened condensed milk
1 large egg
3 Tbl baking cocoa
1 tsp vanilla extract
2 Tbl caramel ice cream topping
Extra caramel topping to drizzle on top
Preheat oven to 300 degrees and line 12 muffin tins with paper liners.
Combine crumbs, sugar and butter in a small bowl. Press rounded tablespoon of crumbs into the bottom of each muffin cup. Divide 1/2 cup of chocolate chips into each cup.
Beat cream cheese in a medium bowl until fluffy. Add sweetened condensed milk, egg, cocoa, vanilla, and caramel. Beat until smooth. Spoon 1/4 cup of the mixture into each muffin cup.
Bake 18-20 minutes or until centers are set. Remove from oven. While still warm top cheesecakes with additional chocolate ships. Cool completely and refrigerate for at least an hour.
Serve and drizzle with caramel topping.