Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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 bowl. Press onto bottom of prepared pan.
Combine caramels and half & half in bowl. Microwave 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 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 35-40 minutes or until just set 2 inches from edge of pan. Cool on cooling rack 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, 4-5 minutes or until smooth. 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 was an excellent recipe and my guests loved it
Ok , so I'm so excited to chocolate these treats. love reading the comments and making another batch tomorrow with double the caramel . Used cashews and going to sprinkle a bit of coarse sea salt on top. sweet and salty takes the cake !!! I like the idea of covering them and drizzling both. Will add contrast to my platter. I'm chilling them as directed, if not slicing easy, will pop in the freezer. ways to work around a great recipe like this. !!!
This is my new favorite Christmas goodie. I don't have much luck making cookie crusts - so I made the dough for chocolate sugar cookies and pressed as much as needed in the bottom of the pan and baked for 12 minutes, then followed the recipe as written.
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!!
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This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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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.
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