Caramel Pecan Chocolate Cheesecake bites

4:26 PM

Caramel Pecan Chocolate Cheesecake Bites





I modified this recipe from the Kraft Food & Family Magazine! (The Kraft recipe called for a Nilla Wafer crust, I opted for a chocolate crust. And I cut my recipe by more than half. The original called for 4 pkg. of cream cheese, I only used one, and 1/4 everything else to go with it. It made PLENTY!! You can't eat but more than 1 or 2 of these bars. They are soooo rich!  SO good that you don't need any other cheesecake recipe........EVER!)

This is an easy and tasty dessert!

15 min prep 5 hours (baking and refrigeration)

1 small bag of Pecan Pieces
1 1/2 cups crushed chocolate graham crackers
1/4 cup melted butter
1 pkg. of Cream Cheese, softened
1/3 cup sugar
1/4 cup Sour Cream
1 tbsp. flour
2 tsp. vanilla
1 egg
2 squares of baking chocolate
Caramel Ice Cream topping.

Preheat oven to 325.
Line 9x9 pan with foil, with foil extending past the pan.
Remove 1/4 of the pecans from bag and put chocolate graham crackers in a blender and blend until crumbs. Place crumbs in pan, and add the melted butter. Mix until moist then press firmly to bottom of pan. Refrigerate until ready to use.

Beat cream cheese and sugar in bowl. Add sour cream, flour and vanilla. Then add egg. Pour over crust. Bake for 45 min. or until center is almost set. Cool completely. Then drizzle the rest of the pecans. Then drizzle the caramel topping over it. Melt the chocolate (according to label instructions.) and then drizzle chocolate over. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars. Serve and ENJOY!!
Yummy, Yummy, Yummy, I've got cheesecake in my Tummy!

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