Cheesecake Cupcakes {With Strawberry or Salted Caramel Topping}

04.27.2013

First of all, please do not bake these cheesecake cupcakes in foil liners! I learned the hard way. I made these cupcakes for a get together for like 40 people. I made them a day in advance and had poured them into foil liners to bake. That night they tasted fine and the next day they tasted like the foil so I had to throw all 24 away. Luckily I had made some other cupcakes but still, it was horrible throwing away so many cupcakes. They should smack a warning across the label of the foil liners, WARNING this may make your food taste like metal. I don’t think I’ve ever even used foil liners, so maybe I got a bad brand or something but I don’t know that I’ll be using them again.

cheesecake cupcakes | Cooking Classy

Anyway on to these cupcakes of mouthwatering perfection. During what would be “my last supper” before I die someday, I want cheesecake to be there and every other carb heavy high calorie comfort food there is for that matter :). I made this recipe to be creamy and velvety smooth, with just the right amount of sweetness because that is how I prefer my cheesecake. I also couldn’t decide whether to do a caramel topping or a strawberry sauce so I did half of each and I don’t know that I could pick a favorite. So, in other words try them both (note that each of the sauce recipes make enough for 24 cupcakes, so half if making both). You could even make a different topping like a blueberry, raspberry, caramel apple, Nutella or chocolate sauce. If you want the actual cheesecakes to have more of a caramely flavor (if making the salted caramel), you can simply replace the granulated sugar with brown sugar. Enjoy!

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Cheesecake Cupcakes

4.88 from 8 votes

Yield: 24 cupcakes

Ingredients

  • 2 cups finely crushed graham crackers (from 15 sheets)
  • 3 Tbsp granulated sugar
  • 7 Tbsp salted butter , melted
  • 4 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salted Caramel Sauce or Strawberry Sauce , recipes follow

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  2. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 18 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
  3. Recipe Source: Cooking Classy
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Strawberry Sauce

4.88 from 8 votes

Ingredients

  • 1 lb fresh strawberries , rinsed and dried
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lime or lemon juice

Instructions

  1. Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.
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Caramel Sauce

4.88 from 8 votes

Ingredients

  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 3/4 cup heavy cream
  • Maldon or coarse sea salt , for sprinkling

Instructions

  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

496 comments

  • George: I halved the recipe and found that I had way more batter than fit in 12 muffin cups! I’m currently procrastinating on putting together some more crusts, but I’d estimate I have filling for about 4 additional cupcakes – I’ll probably aim for about 6 small ones, because I like a high crust-to-cheesecake ratio. :) The difference could be that I’m using reusable silicone muffin cups instead of paper ones, but I thought I’d put out there that people might want to make a few extra crusts in case they have the same experience.

    Another note for any other inveterate recipe half-followers – I didn’t have heavy cream on hand, so skipped it in exchange for a little extra sour cream, and they still came out great. :) July 15, 2018 at 5:02pm Reply

  • Tina: Hello, I’m making these for my daughters wedding. The wedding is Saturday, but I need to make all of the desserts today on Wednesday. I have put the caramel on, and salt. They taste amazing today. Should I freeze them and pull them out Friday night, or do you think they’ll be okay in the fridge until them? June 6, 2018 at 3:25pm Reply

    • Jaclyn: Sorry for the late reply but I do recommend waiting until they’re ready to be served to add the topping, for future reference. The caramel starts to soak into the cheesecake if it’s left on overnight and it changes the texture a bit. I’d probably freeze if the caramel is already added but I’m a few days late in responding, sorry! June 9, 2018 at 12:48pm Reply

  • Nicole: Do you think I could use this same recipe but instead of dumping into cupcake pans I could make one large cheesecake in my springform pan? May 20, 2018 at 10:28am Reply

    • Jaclyn: Yes that should be fine. Just much more baking time will be needed :). June 9, 2018 at 12:16pm Reply

  • Barb: Such a good recipe I haven’t bothered trying any others :) Making them again for a bake sale this week to support my son and daughter in laws adoption fund. Thank you! April 2, 2018 at 5:58pm Reply

  • Kaylee: I made these for a dinner for a church function a few years ago and this has since been my go to cheesecake recipe. So yummy and easy to make! Thank You! March 11, 2018 at 11:47am Reply

    • Jaclyn: So glad you like them – thanks Kaylee! March 12, 2018 at 10:28am Reply

  • Stephanie: How long would you suggest cooking them for? I seriously can’t wait to make them! December 23, 2017 at 7:47am Reply

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