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Cakes and Cupcakes

Miniature Toitle Cheesecakes

Description Recipe

What could improve a cheesecake made of chocolate, dripping with caramel and topped with a pecan? Making it small enough to just pop into your mouth, no utensils needed!

Yield: 24 servings

8
oz cream cheese, softened to room temperature
¼
cup sugar
½
teaspoon vanilla extract
2
teaspoons all-purpose flour
4
oz dark chocolate, melted
¼
cup sour cream
1
egg
caramel sauce and pecans, for topping

Preheat oven to 325 degrees F.
Line mini muffin tin with paper cups.
In a large mixing bowl, combine cream cheese, sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. Pour in melted chocolate and sour cream and mix well. Add the egg and mix. Spoon the filling into cups and bake for 12–15 minutes, until the center is almost set. Let cool at room temperature for at least 10 minutes, then refrigerate for 8 hours or overnight. Before serving, drizzle on some caramel sauce and top with a pecan.