Caramel Swirl Cheesecake Cupcakes
For an extra special dessert, try these gorgeous caramel swirled cheesecake cupcakes.
- 1 1/2 cups graham cracker crumbs, about 10 crackers worth (gluten free crackers work fine)
- 1/4 cup butter, melted
- 1/4 cup light brown sugar
- 24 ounces cream cheese
- 3/4 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- Homemade Caramel Sauce or Vanilla Bean Salted Caramel Sauce
Preparation time 10mins
Cooking time 337mins
Adapted from barefeetinthekitchen.com
Preheat oven to 325°F. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3 to 4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with warm caramel sauce just before serving, if desired. Enjoy!