I've Been Challenged...Accepted and Complete

Last week my Step-Mom challenged me to make chocolate covered cheesecake bites.  I have a potluck to attend with the wonderful ladies on my hockey team so I thought it would be a good chance to combine the two. Make the cheesecake bites for the potluck!  Of course I'll also have to save a couple for my the judge.      

I think the idea is to duplicate the PC brand of chocoalte covered cheesecake.  I think I've had them a few times but I don't really remember how they taste.  I basically took a cheesecake recipe and shrunk it into and 8x8" square pan.  The whole recipe does take some preparation in advance because the cheesecake should be made the night before so it can be well chilled.  Then the squares are cut and frozen to allow for easier dipping.  Finally you dip the cheesecake in chocolate and we all know how annoying that task can be.

It's been a while since I have made a cheesecake or anything with cream cheese for that matter.  I think I might be hooked, so don't be surprised if you see another cheesecake recipe again.

The hubby loved them but they seem a little dangerous to have kicking around the house.  Pick them up with your hands, two bites later, it's gone!  Hopefully they work out well at the potluck. 

Chocolate Covered Cheesecake Bites

Ingredients

• 1 ¼ cup graham cracker crumb
• ¼ cup melted butter
• 250g package of cream cheese
• 1/3 cup sugar
• 1 egg
• ½ tsp vanilla
• 1/3 cup sour cream
• 1/3 cup chopped toasted pecans
• 20 caramels, unwrapped
• 2 tbsp Half and half
• 2 cups chopped semi sweet chocolate
• ¼ cup shortening

Directions

1. Preheat oven to 350F.  Line an 8x8” square pan with tin foil and grease the foil.
2. Combine cookie crumbs and melted butter, stirring to coat.  Press the mixture evenly into the bottom of prepared pan.
3. Melt caramels and half and half in a small sauce pan over low heat or in microwave on high in 30 second increments until smooth. Pour evenly over prepared crust.  Sprinkle with toasted pecans.  Place the crust in the refrigerator while you prepare the filling.
4. Combine cream cheese and sugar in a medium bowl until light and fluffy.   I used a hand held whish and blended on high speed for a few minutes. 
5. Add egg and vanilla and blend on low speed until just combined.  If you over-mix you cheese cake will not have the right texture.
6. Gently stir in the sour cream, then pour evenly over crust, caramel and pecans. 
7. Bake for 35-40 minutes until just set.  I baked for 35 minutes at 350F, then turned off the heat, opened the oven door and left the cheesecake inside for another 5-10 minutes.  This will help to avoid having the center of your cheesecake crack or cave in.
8. Rest at room temperature for 1-2 hours until cooled, then refrigerate for 3-4 hours or overnight.
9. Remove the cheesecake from the pan by lifting out the tin foil.  Peel off the foil and place cake on a cutting board.  Using a large, sharp and warm knife cut cheesecake into 36 1.5 x  1.5” squares.  Place in freezer for 1 hour until firm.
10. Melt shortening and chocolate over a double boiler.  Set up a wire rack over a piece of parchment paper.  Using a fork dip squares into the chocolate, lift out of the chocolate on once fork and slide onto the rack using a second fork.
11. Let the squares set at room temperature then store in an airtight container in refrigerator.

ENJOY!