Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze.

Ingredients of Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze

1. You need of FOR CRUST.
2. You need 1 1/4 cup of crumbs made from about 1 1/4 bags Pepperidge Farms salted Caramel cookies.
3. Prepare 2 tbsp of butter, salted or unsalted, melted.
4. Prepare of FOR CHOCOLATE CHEESECAKE FILLING.
5. Prepare 12 oz of cream cheese, at room temperature.
6. Prepare 1 1/4 cup of semi sweet chocolate chips, melted.
7. You need 1 cup of sweetened condensed milk.
8. Prepare 1 tsp of vanilla extract.
9. Prepare 2 of large eggs.
10. It’s of FOR THE SALTED CARAMEL GANACHE GLAZE.
11. You need 6 of Ghirardelli salted Caramel chocolates.
12. Prepare 1 tbsp of heavy cream.
13. Prepare of GARNISH.
14. You need of whipped cream.
15. It’s 12 of fresh rasberries.

Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze step by step

1. Preheat oven to 325. Line a 12 cup standard muffin Tin with foil liners.
2. Combine cookie crumbs and butter until moistened.
3. Evenly divide crumbs into muffin tins and press firmly. Refigerate while making filling.
4. MAKE CHOCOLATE CHEESECAKE FILLING.
5. In a large bowl beat cream cheese until smooth.
6. Add and beat in the sweetened condensed milk, melted chocolate and vanilla.
7. Add eggs one at a time, beating in after each egg..
8. Evenly divide filling over crusts in foil lined tins. Bake 26 to 20 minutes until set.
9. Cool om rack in pan until it reaches room temperature.
10. MAKE SALTED CARAMEL GLAZE.
11. Melt chocolates and cream in microwave just until melted, about 10 to 25 seconds in the microwave, depending on your microwave.
12. Spoon and smooth an equal amount of wwarm glaze over each cheesecake. Chill cheesecakes at least 8 hours or overnight for best texture and flavor.
13. Garnish with whipped cream and top each with a fresh rasberrie.