I know I have talked about this pan for the past two years, but I can’t stop.
It makes the most insanely cute cheesecakes. With just a few ingredients you can have a show stopper dessert!
This year I tried the Caramel Chocolate Seduction recipe from King Arthur Flour .
Caramel Chocolate Cheesecake Recipe
Crust
2/3 cup chocolate cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
Filling
8 ounces cream cheese, at room temperature
1/3 cup sweetened condensed milk
heaping 3/4 cup chopped semisweet or bittersweet chocolate, or chocolate chips, melted
1 teaspoon vanilla extract
1 large egg
Chocolate Glaze
1/2 cup heavy cream
2 tablespoons corn syrup, light or dark
pinch of salt
heaping cup chopped semisweet or bittersweet chocolate, or chocolate chips
Topping
3 ounces caramel, from a block, or 8 to 10 unwrapped candies
2 tablespoons heavy cream
1/2 cup toasted walnuts
Find a pan that makes 12 individual (1 1/2″ to 2″) round or heart-shaped cakes; a pan that makes small muffins (not mini muffins) would work. There’s no need to grease the pan. Preheat the oven to 350°F.
To make the crust: Mix all of the crust ingredients, and place a tablespoon of crumbs in each cup of the pan, pressing into the bottom and about 1/4″ up the sides. Bake for 10 minutes, remove from the oven, and cool slightly. Reduce the oven temperature to 275°F.
To make the filling: Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill each cup about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges-a small spot in the middle should still look soft. Remove from the oven and cool slowly to room temperature.
To make the glaze: Place the glaze ingredients in a small saucepan over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Heat, stirring often, until the chocolate has melted and the mixture is smooth. Cool, stirring occasionally, for 10 to 15 minutes, so that the glaze thickens slightly but is still pourable. Pour about 1 tablespoon of chocolate glaze onto each cheesecake. Tilt pan to cover completely. Chill cheesecakes before removing from pan.
To make the topping: Place caramel and cream in a small saucepan and warm over low heat, or put the ingredients in a microwave-safe bowl and microwave at low power. Stir frequently, until melted and smooth. You can adjust the consistency by adding more cream to thin the sauce, or by chilling slightly to thicken. Just before serving, drizzle cheesecakes with melted caramel and sprinkle with toasted nuts. Yield: 12 mini cheesecakes.
It is delicious! I forgot to get the chocolate cookies for the crust (I would have bought chocolate graham crackers or animal crackers) so I used 8-10 Oreos for the crust and omitted the sugar.
So much fun!!!
If I don’t win it, I’m gonna have to buy it.
Oh Wow! What a neat pan. That would be so fun!
What a wonderfully cute pan. I can imagine may uses for these.
So so so cute!! I aboslutely love it!!
I adore King Arthur’s website. My girls and I choose a special Valentine’s Day dessert each year to make for the “fancy” dinner we have as a family. They would both adore this pan and the cheesecakes!
Yes, I would LOVE that pan. I love all things King Arthur Flour!
So cute! Pefrect for my Valentine’s craze in my house LOL
What a cute pan, love how the bottoms pop out!
I heart these! And wouldn’t it be nice to have a cute pan to make them in!
That looks so delish!!! Cool pan! Thanks for the giveaway!
Pick Me! Pick Me! Pick Me!
I would LOVE that pan!
Oh my gosh, it’s adorable! It looks so tasty, too! Thanks for the chance!
Love the pan. I’d make cheesecake immediately.