Salted Caramel Cheesecake Cupcakes: A Decadent Dessert Recipe You Must Try

Salted caramel cheesecake cupcakes are a delightful treat that perfectly combines the rich, creamy texture of cheesecake with the indulgent sweetness of salted caramel. As a dessert lover, I can confidently say that these cupcakes are a game-changer for any occasion, whether it’s a birthday celebration, a holiday gathering, or simply a sweet craving. The history of cheesecake dates back to ancient Greece, but the modern twist of adding salted caramel has taken this classic dessert to new heights, making it a favorite among many.

People adore salted caramel cheesecake cupcakes not just for their exquisite taste but also for their delightful texture. The smooth cheesecake filling nestled within a soft cupcake base, topped with a luscious salted caramel drizzle, creates a symphony of flavors that dance on your palate. Plus, they are incredibly convenient to make and serve, allowing you to impress your guests without the fuss of a traditional cheesecake. Join me as we dive into this scrumptious recipe that is sure to become a staple in your dessert repertoire!

this RECIPE

Ingredients:

• For the crust:
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the cheesecake filling:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• For the salted caramel sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• For the topping:
• Whipped cream (optional)
• Extra salted caramel sauce for drizzling
• Sea salt flakes for garnish

Preparing the Crust

1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners. This will make it easier to remove the cupcakes later.
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Mix them together until well combined.
3. Pour in the melted butter and stir until the mixture resembles wet sand. It should hold together when pressed.
4. Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon or your fingers. This will create a solid base for your cheesecake filling.
5. Bake the crusts in the preheated oven for about 8-10 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the cheesecake filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes.
2. Add the granulated sugar and brown sugar to the cream cheese. Continue to beat until the mixture is well combined and fluffy, about another 2 minutes.
3. Next, add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
4. Stir in the vanilla extract, sour cream, and heavy cream. Mix until the filling is smooth and creamy, with no lumps remaining. This is the key to a silky cheesecake!

Filling the Cupcakes

1. Once your crusts have cooled, it’s time to fill them with the cheesecake mixture. Using a spoon or a piping bag, carefully fill each cupcake liner with the cheesecake filling, leaving a little space at the top for it to rise.
2. Tap the muffin tin gently on the counter to remove any air bubbles that may have formed in the filling. This will help ensure a smooth top on your cupcakes.
3. Bake the filled cupcakes in the oven at 325°F (160°C) for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. They will firm up as they cool.
4. Once baked, turn off the oven and crack the door open slightly. Let the cupcakes cool in the oven for about 10 minutes. This helps prevent cracking.
5. After 10 minutes, remove the cupcakes from the oven and let them cool completely at room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours, or overnight if you have the time. Chilling helps the flavors meld and the texture to set perfectly.

Making the Salted Caramel Sauce

1. While the cupcakes are chilling, let’s make the salted caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with

   Conclusion:

   In summary, these salted caramel cheesecake cupcakes are an absolute must-try for anyone who loves a delightful blend of sweet and salty flavors. The creamy cheesecake filling, combined with the rich salted caramel topping, creates a dessert experience that is simply unforgettable. Whether you’re hosting a party, celebrating a special occasion, or just treating yourself, these cupcakes are sure to impress. For serving suggestions, consider pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can also experiment with variations by adding a sprinkle of sea salt on top for an extra burst of flavor or incorporating crushed pretzels into the crust for a delightful crunch. I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how your salted caramel cheesecake cupcakes turn out! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print
   

   Salted Caramel Cheesecake Cupcakes: A Decadent Dessert Recipe You Must Try

   ---

   • Author: Lily
   • Total Time: 150 minutes
   • Yield: 12 cupcakes

   Pin Recipe

   Pin Recipe

   Description

   Indulge in these delightful salted caramel cheesecake cupcakes, featuring a buttery graham cracker crust, creamy cheesecake filling, and luscious salted caramel sauce. Perfect for any occasion, these mini desserts are sure to impress!

   ---

   Ingredients

   • sugar
   • butter
   • heavy cream
   • sea salt
   • whipped cream (optional)
   • sea salt flakes (for garnish)

   ---

   Instructions

   1. In einer großen Schüssel Mehl, Salz und Hefe vermengen.
   2. Wasser hinzufügen und zu einem Teig verrühren.
   3. Knoblauch und Olivenöl unterrühren.
   4. Teig 12 Stunden ruhen lassen.
   5. Den Teig auf eine bemehlte Fläche geben und in Portionen teilen.
   6. Die Portionen zu kleinen Brötchen formen.
   7. Die Brötchen auf ein Backblech legen und erneut 30 Minuten gehen lassen.
   8. Den Ofen auf 200 Grad Celsius vorheizen.
   9. Die Brötchen 15-20 Minuten backen, bis sie goldbraun sind.
   10. Die Brötchen aus dem Ofen nehmen und abkühlen lassen.

   Notes

   • For a richer flavor, you can use full-fat cream cheese and heavy cream.
   • These cupcakes can be made a day in advance and stored in the refrigerator.
   • Feel free to adjust the amount of sea salt in the caramel sauce to your taste preference.

   • Prep Time: 30 minutes
   • Cook Time: 30 minutes