These mini caramel cheesecakes are stuffed with cookie dough and topped with rich bittersweet ganache. They are rich, creamy and oh-so-decadent! The perfect little fancy cheesecake for any time of the year.
Mini Caramel Cookie Dough Cheesecakes
(makes 24 mini cheesecakes)
For the crust:
1 cup chocolate cookie crumbs (I use Oreos)
2 tbsp. unsalted butter, melted
1 tbsp. sugar
For the cheesecake:
12 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup caramel topping
2/3 cup sugar
1 large egg plus 1 large egg yolk
Dash vanilla extract
Pinch of coarse salt
For the cookie dough: 3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 Tablespoons (1/2 stick) salted butter, melted
1/4 cup packed brown sugar
2 Tablespoons granulated white sugar
1 Tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
For the ganache:
4 oz. bittersweet chocolate, finely chopped (the higher quality, the better)
½ cup heavy cream
1 tbsp. unsalted butter, at room temperature
1. Preheat the oven to 350˚ F. Lightly spray a 24-well mini muffin pan* with cooking spray.
2 . For the Cookie Dough: In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 1 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
6. Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes. (Speed this process in the refrigerator or freezer, but be sure to whisk every 10 minutes or so.) Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes. (I used a large, unlabeled tip to decorate these.) Cover and refrigerate until the ganache is set.
7. Top with small cookie dough balls and enjoy!