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
2/3 cup chocolate cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
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
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
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.
what a great pan. i would love to have this pan in time to make a fancy cheesecake for our traditional candle light dinner at home!
I just found your site and am enjoying all of your creativity.
would love to try your chocolate recipe. it looks delicious. and j ust the right size for giving to others on this special holiday. thank you.
I hope I win! Thanks!
I would love to win!
This pan is adorable! And the stuff looks YUMMY!
This is tooo cute!!!!
krista1127 at hotmail dot com
This is SO COOL!! I didn’t know this even ‘thought up’.
HOW CUTE?!I want those,lol:)
Those are soooo cute!
do these come with the cheesecakes pictured? total yum!
Those are too cute, I’ll have to follow some of the recipes you recommend.
I could really use this as an activity for my students. Yummy!
This pan looks like so much fun! My girls would love to help me bake with it!
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