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Ingredients
- Cheesecake:
- 2 pkg. of 8oz. cream cheese, softened to room temperature
- ¾ cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- Topping:
- 1 pkg mini semi sweet chocolate chips used: Nestle Semi Sweet Mini Morsels
- 1 cup chopped pecans
- 1 pkg 11 oz Caramel Bits (used: Kraft Caramel Bits)
- 2 tablespoons water
- 1 pkg oreos
- Standard Size Muffin Tin Liners
Instructions
- Preheat oven to 350 degrees.
- Place a muffin tin liner in muffin pans.
- Separate Oreos and discard filling.
- Place 1 chocolate wafer in the bottom of each liner.
- Cheesecake Filling:
- In a medium bowl, combine cream cheese and sugar.
- Beat with an electric mixer until smooth.
- Add one egg at a time, beating between additions.
- Scrape down sides of bowl.
- Add vanilla and lemon juice, beat until well combined.
- Spoon cream cheese mixture over wafers in tins, filling each tin ¾ full.
- Bake at 350 degrees for 15 to 20 minutes.
- Caramel Sauce:
- In a small mixing bowl, combine caramel bits and water.
- Microwave on high for 1 minute, then stir.
- Continue microwaving in 30 second increments, stirring each time, until melted; set aside.
- Remove cheesecakes from oven and immediately sprinkle the tops with chocolate chips and pecans.
- Drizzle with melted caramel.
- Cool completely.
- Refrigerate for at least 30 minutes to firm up the topping.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.