CARAMEL CHEESECAKE BITES RECIPE - FOOD.COM
Popped up on my feed and posting here because YUM! http://whatsfordinner-momwhatsfordinner.blogspot.ca/2012/12/caramel-cheesecakes.html Gorgeous progress shots at the site. Not sure how big a batch will be. Times are Estimated.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 1 batch
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 350 degrees F.
- Crush your slivered almonds.
- In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
- Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
- Bake for 10 minutes to set.
- Turn oven down to 300°.
- Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
- Spoon mixture into the muffin tins with prepared almond crust.
- Bake for 40 minutes.
- While cakes are cooking, start on the caramel.
- Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
- Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
- Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
- Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
- Spoon about 1 tablespoon caramel over each cheesecake.
Nutrition Facts : Calories 4381.9, FatContent 339.7, SaturatedFatContent 156.6, CholesterolContent 1340.6, SodiumContent 3486.1, CarbohydrateContent 269, FiberContent 18.5, SugarContent 223.9, ProteinContent 91.7
CARAMEL CHEESECAKE BITES RECIPE | EPICURIOUS
If you choose to bake only one cookie from this [collection,](/recipes/food/views/387469) make it these bites. The crisp cookie base provides the perfect contrasting setup to the luscious caramel-flavored dulce de leche—caramelized milk—hidden under the creamiest cheesecake layer. The final snazzy drizzle of dulce de leche is not _essential,_ we know, but it makes the bites downright irresistible.
Provided by Gina Marie Miraglia Eriquez
Total Time 5 hours (includes chilling)
Cook Time 1 hour
Yield Makes 32 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
- Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
- Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
- Stir dulce de leche well, then spread 1 1/4 cups of it—there will be some left over—evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
- Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
- Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
- Cool completely in pan on a rack, then chill until cold, about 3 hours.
- With aid of foil overhang, lift cheesecake confection from pan.
- Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
- Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.
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