Directions:
- Preheat the oven to 350°F.
- Place the cheesecake ingredients in a food processor and blend for 3 minutes, until smooth.
- Place 12 foil baking cups on a baking sheet, or use muffin tins.
- Ladle the cheesecake batter into the cups.
- Topping: Coarsely chop the chocolate, quarter the 12 caramels and chop the pecans; combine these together, and generously top each cheesecake cup with this mixture.
- Be sure to keep the pieces of caramel toward the center, or the caramel will run out!
- Bake in a preheated oven for 35 minutes.
- Cool completely, then refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.54 Kcal (3666 kJ) | ||
| Calories from fat | 603.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.08g | 103% | |
|---|---|---|---|
| Cholesterol | 250.8mg | 84% | |
| Sodium | 636.08mg | 27% | |
| Potassium | 395.05mg | 8% | |
| Total Carbs | 59.01g | 20% | |
| Sugars | 49.96g | 200% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 15.78g | 32% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 198mg | 20% | |
| Amount Per 100 g | |||
| Calories | 368.2 Kcal (1542 kJ) | ||
| Calories from fat | 253.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.21g | 103% | |
|---|---|---|---|
| Cholesterol | 105.47mg | 84% | |
| Sodium | 267.5mg | 27% | |
| Potassium | 166.14mg | 8% | |
| Total Carbs | 24.82g | 20% | |
| Sugars | 21.01g | 200% | |
| Dietary Fiber | 1.18g | 11% | |
| Protein | 6.64g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 9% | |
| Calcium | 83.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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