SALTED CARAMEL CHOCOLATE CHEESECAKE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
• Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

Steps:

• Preheat oven to 350 degrees F. Line two 12-count cupcake pans with 18 liners.
• Crust:
• In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium-sized bowl.
• Press 1 heaping Tablespoon of mixture into the bottom of each liner. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.
• Filling:
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed.
• Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating at low speed after each addition.
• Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.
• Spoon batter into the crusts until nearly full. Bake each pan for 20 to 23 minutes.
• Remove from the oven and allow to cool completely at room temperature for at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.
• Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired.
• Cover leftover cheesecakes tightly and store them in the refrigerator for up to 5 days.