Caramel Swirl Cheesecake Cupcakes start with smooth and creamy cheesecake over a simple graham cracker crust, then they are topped with a swirl of caramel sauce just before baking. Do you remember when I promised you a dessert worthy of that Vanilla Bean Salted Caramel Sauce? This is it.
For an extra special dessert, I topped the last two “leftover” cupcakes with a generous drizzle of warm caramel just before serving. (I wish I’d thought of that earlier! I highly recommend doing that with ALL of them.) Side note: Is there ever really a “leftover” dessert? I typically look forward to that last serving and stash it away for an afternoon snack later in the week. So, does it truly count as a leftover? These are the food things that I ponder late at night.
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Caramel Swirl Cheesecake Cupcakes
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees. 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 3-4 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!
Notes
{originally posted 5-10-13 – recipes notes and photos updated 3-6-15}
ONE YEAR AGO: Roasted Potatoes, Brussels Sprouts, Peppers, and Bacon
TWO YEARS AGO: Mini Smoked Corn Dogs {gluten free and traditional recipes}
THREE YEARS AGO: Blueberry Banana Kale Smoothie
Tricia @ Saving room for dessert says
Oh Mary – this is a beautiful dessert – and you shared – I don't think I would have shared. I've topped cheesecake with caramel sauce before but never thought to swirl it on top. Oh so delicious! Hope you have a lovely weekend.
Jenn says
Yes, you may drop a batch of these off at my house.. i'll leave the front door open 🙂 OMG, Mary, those look amazing!!
Sue/the view from great island says
I could go for a plate of these right about now. I don't often make cheesecake because then I have a giant cheesecake staring at me from my fridge every day, but these, these would be just perfect.
Chris says
Gorgeous! We might make these tonight. Then we can snack on them all weekend 🙂
Inside a British Mum's Kitchen says
Oh these are just what the doctor ordered!! simply delicious 🙂
Mary x
Mallory says
Yummy!!! Just when you thought cheesecake couldn't get any better!
Magnolia Verandah says
Just perfection – what else could you ask for – making these for mothers day tomorrow.
Carol | a cup of mascarpone says
These look incredible!! Do you have an extras I could have for a brunch tomorrow?
Becki's Whole Life says
Wow, they look delicious. Salted caramel is such a great combo and well, lets be honest – you could put anything in cheesecake and it would taste great – LOL. Plus, I love anything with a graham cracker crust – my favorite. Great recipe, Mary!
Amy @ Swiss Miss in the Kitchen says
Cheesecake AND salted caramel??!! Oh my… It doesn't get any better than this!! 🙂 What a beautiful way to enhance a normal cheesecake! Love it!
Many thanks for sharing dear Mary!
xox Amy
Laura says
Made these last weekend for a family function & they were a hit. Didn't add the warmed Carmel but a dollop of whipped cream when served
Dorothy @ Crazy for Crust says
I'm in love!! These are perfect!
Anonymous says
tried them and they didnt work…so upset. they sunk and stayed that way,,tasted awful and looked awful
Mary says
Without being in your kitchen and without more information, it's hard to even guess what might have gone wrong. I've made these multiple times without any problems. I'm sorry to hear they didn't turn out for you!
Glenie Peebles says
Would chocolate sauce work instead of caramel?
Mary says
I don't know why not. It might not firm up the same way, but gooey chocolate is never a bad thing in my book. If you do try it, let me know how it works out for you!
Amber Glenn says
Can this be adapted for a 9 inch springform pan?
Trish says
Love the fudge & caramel sauce recipes! Thanks.
Mary Younkin says
Enjoy!