Chocolate Caramel Cheesecake Bites

1. 1

   Heat oven to 350.

2. 2

   With paper towel, generously coat muffin cups with margarine.

3. 3

   Divide wheat germ evenly among muffin cups; gently shake pans until bottoms and sides of cups are evenly coated with wheat germ.

4. 4

   Set aside.

5. 5

   Beat cream cheese with electric mixer until smooth.

6. 6

   Add sugar, cocoa powder, and vanilla; mix well.

7. 7

   Beat in eggs, one at a time, until well blended.

8. 8

   Pour batter into muffin cups, dividing evenly.

9. 9

   Bake 12-15 minutes or until filling is barely set.

10. 10

    Cool 10 minutes in pan.

11. 11

    Loosen with narrow spatula; lift out cheesecake bites.

12. 12

    Cool 30 minutes on wire rack.

13. 13

    Cover and chill.

14. 14

    To serve: top each cheesecake bite with small pecan half.

15. 15

    Microwave caramel topping on HIGH for about 10 seconds until spoonable.

16. 16

    Spoon 1/2 tsp.

17. 17

    in center of each cheesecake bite.

* Per serving · 4 servings · Values may vary.

No additional tips available.