Saturday 19 November 2016

Chocolate and Caramel Brownie Mini Cheesecakes


Coming back from our honeymoon in the Galapagos Islands earlier this year, we had a very long layover at Miami airport. To kill some time we went to a nearby shopping mall and had lunch at the Cheesecake Factory - the third US city where I've eaten at one of those restaurants. I can't get enough of the cheesecake!

This time I had the caramel pecan turtle cheesecake - named after a particular brand of chocolate called turtles. It consisted of a pecan brownie and caramel-fudge swirl cheesecake, topped with caramel turtle pecans and chocolate. It was so good- though of course I couldn't eat more than half of it!

Back at the airport, shopping to use up the last of my dollars, I bought a packet of  - which contained a pecan and soft caramel covered in chocolate. I'd had them before so didn't eat them right away and brought them home. A few weeks ago I found them in the cupboard and decided to see if I could recreate the Cheesecake Factory dessert. The only caveat being that my husband doesn't like nuts!

I found this copycat recipe which looks amazing; but I was making the dessert on a night when I had been out all day and needed to make some shortcuts. I also wanted to turn them into mini cheesecakes rather than one large one. I'd just had an Asda delivery a couple of days before so had bought some chocolate brownies; I used these as the base of my dessert, cutting out a circle to put in the bottom of a silicon muffin tray.

I followed the recipe instructions for the filling, using a tin of Carnation caramel for the caramel sauce. This is the cream cheese, egg, sugar and vanilla mixture, poured on top of the brownie base which was obviously already cooked as it was ready made.

I mixed the chocolate sauce with the caramel sauce and swirled it in to the cheesecake mixture:
Here they are after being baked in the oven.
I topped each mini cheesecake with a layer of Carnation caramel and a drizzle of chocolate sauce - I used Choc Shot as you can squeeze out a thin drizzle easily. Finally I topped each one with a mini chocolate turtle.
Here is the view from the side. These were amazing - one mini cheesecake was enough as they are quite rich but the flavours of the caramel and chocolate, and the texture of the cheesecake on the brownie base, were just amazing. Almost as good as at the Cheesecake Factory!
I'm sending these to Treat Petite, hosted by Stuart at Cakeyboi and Kat, the Baking Explorer, for their monthly baking challenge.
I'm also sharing these with We Should Cocoa, hosted by Choclette at Tin and Thyme.


  1. So decadent Caroline - thanks for entering these into Treat Petite

  2. Your honeymoon sounds quite amazing and your cheesecakes quite divine. Thanks for sharing with We Should Cocoa.

    I’m running a bit behind this month due to my advent calendar, but the round-up and new linky should be up later today.


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