At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Easily serve these chocolate caramel cheesecake bites at the buffet by placing individual pieces in 2-inch foil baking cups.
Heat oven to 350°F. Line 8-inch square 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 caramels and half & half in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Lift cheesecake from pan using foil ends. Cut into 36 squares.
Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1-quart saucepan. Cook over low heat, stirring constantly, until smooth (4 to 5 minutes). Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.
Dietary Fiber: 1g
This is a great recipe for any party. I've made them twice now. They FLEW off the cake plate. I ended up using a different recipe for the crust, Mock Chocolate Cookie Crust . I used the whole crust recipe in an 8x8 pan. It was way to thick, but tasted good. I called them Turtle cheesecake bars.This time I have divided the crust into 2 pans. I also covered the pans with tinfoil after 20 min. Last week when I made this the top turned brown. You really don't want that look for cheesecake. I ran out of time for dipping, but the chocolate drizzle was pretty & fast.
This recipe is so good and easy! It takes way too long to cover each square with chocolate though. I just drizzle the chocolate on top. It's much easier and still delicious!
Delicious and oh-so-easy to make! I imagine they are a little rough on the waistline, but they taste so amazing that it is worth it! I gave these out as a Christmas gift last month, and they were a major hit! I can go on and on about how heavenly the taste is, but I won't! Just make them and see for yourself! :-)
Seriously messy, but so worth it! Instead of piercing the cheesecake piece, just hold it on a fork, and spoon the chocolate over it. Also, I used 12 Oreos for the crust.( It was enough crumbs.)YUMMM!
okay so i just made these and they are wonderful. I had trouble with the cheesecake part crumbling after I spooned the chocolate on it and then getting the fork or toothpick out. Even after I put them in the freezer to firm up and i also had them in the refridgerator all night. Did anyone else have that problem? So I ended up putting the squares in a dish and drizzling chocolate on them. They are still wonderful and I will definately make them again. Oh and I also doubled the caramel layer!
These are small bits of heaven in your mouth! I fell upon this recipe during a search to find something to take to a cookout - these were all gone within a hour of putting them out amongst a full table of desserts. If you are doing likewise, be warned - take what you want BEFORE putting them out because you'll never have a chance. I made more the next day for me & my hubby to slowly enjoy. Definitely a recipe I will be keeping for (frequent) future use (and, as another reviewer noted, very, VERY messy but worth it)...
I made this for a party wine & beer and it was truly a hit. Everyone had great compliments & everyone wanted more.
I won first place in my work's annual bake-off! I even doubled the recipe and they were all gone within minutes! I used Chocolate Creme cookies for the crust, and left some with just a little chocolate drizzled on top for those who aren't huge chocolate lovers. Will definitely make again!
I have lost count how many times I have made this recipe!! I did a "dessert bar" for our wedding and they were a huge hit!! Another GREAT recipe from L.O.L.!!
I have made this plenty of times, with great reviews! I've made variations using cherries, mint, or nut. They are always a huge hit. Who doesn't like the idea of bit sized cheesecake? :)
It can get a bit messy, but sooo worth it!!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1075
© 2014 Land O'Lakes, Inc.
Every once and awhile, I have to giggle at the way recipes come and go, and then come back again. Orange & Fig Pinwheels is one of those recipes. Pinwheel cookies are now everywhere on Pinterest, as are fresh figs. Combine the two and you have one trendy recipe – fig pinwheel cookies.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
If you have ever opened your Grandma’s recipe box, you may have wondered what a “Betty” is. Vintage fruit desserts, like Betties, are being updated today, though they still reflect the classic fruit dessert recipes of yesteryear. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!