chocolate caramel cheesecake bites

How To Make chocolate caramel cheesecake bites

• 1

  Heat oven to 350. Line an 8 inch square baking pan with double thickness of aluminum foil, extending foil over the edges. Spray foil with no-stick cooking spray.
• 2

  Combine crust ingredients in small bowl. Press evenly onto bottom of prepared pan.
• 3

  Combine caramels and milk in medium microwave-safe bowl. Microwave for 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan, leaving a little space so as not to touch the pan with the caramel (I found where it touches the pan, the caramel seems to get a little harder than I like). Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
• 4

  Combine cream cheese and sugar in medium bowl until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
• 5

  Bake for 35 - 40 lminutes or until just set (edges will come away from pan). Cool on wire cooling rack for about 1 hour. Loosely cover; refrigerate for at least 4 hours.
• 6

  After refrigeration, use foil to lift cheesecake out of pan using foil ends. Cut into 36 squares.
• 7

  Place wax paper over a cookie sheet. Combine chocolate chips and shortening in microwave safe bowl. Heat for 1 minute; stir. Heat for additional 30 seconds, stirring; repeat until mostly melted and chocolate is smooth.
• 8

  Use fork to dip each square into the coating (I found a two fork method worked best), covering cheesecake bite completely. Allow excess chocolate to drip back into bowl. Place onto wax paper.
• 9

  Let chocolate set up, about 20 minutes. (I placed the cookie sheet in the fridge to help this process along).
• 10

  Store in refrigerator.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card