Cheesecake with a layer of caramel over a graham cracker crust, with crunchy layer of pecans, wrapped in luscious chocolate. A perfect, irresistible Christmas treat!!!
My sister in-law Yelena hosted the annual Christmas cookie exchange! It was a great time to catch up with old friends while nibbling on a mouthwatering assortment of sweets. We had a blast!!! Can’t wait to make other girls cookies. I made these Chocolate Caramel Cheesecake bites and apparently, they are the “Guiltiest Please” bars ever. Cookie exchange girls raved!
Adapted from Land O Lakes
Makes about 55-60 servings size- bites
2 1/2 cups finely crushed Graham Cracker crumbs
1/2 cup butter, melted
2 cans Dulche de Leche (cooked condensed milk)
2 Tbsp. milk
1 cup chopped pecans, toasted
2 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
1/2 cup sour cream
2 (12 ounce) package real dark chocolate chips
1/4 cup shortening
Heat oven to 350. Line 9 x 13 inch rectangle baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl.
Press onto bottom of prepared pan.
Combine Dulche de Leche and milk in medium microwave-safe bowl. Microwave on high 1 minute; stir until smooth. Pour over crust in pan.
Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
Combine cream cheese and sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs one at a time and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
Bake for 55 minutes. Cool on wire rack for 1 hour. Loosely cover; refrigerate at least 4 hours.
Use foil to lift cheesecake from pan. Cut into 60 squares.
Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in a bowl and melt in microwave, stirring constantly, until smooth. Holding them by the toothpicks, dip the squares into the chocolate mixture.Place onto cooling rack.
Decorate as desired I used coconut flakes, cookie glitter, and pearls) Let stand about 20 minutes or until chocolate is firm. Store refrigerated.
***NOTE: To substitute Dulche de Leche with caramel you can use 40 caramels plus 4 tablespoons cream or half and half. Combine caramels and cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Follow the same direction as I mentioned above.