Cheesecake Cupcakes {With Strawberry or Salted Caramel Topping}

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Decadent, irresistible and utterly delicious these cheesecake cupcakes are the perfect way to prepare dessert for a crowd. I’ve made two versions here, one with a strawberry topping and one with salted caramel. You can’t go wrong if you serve these to your guests!

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 caramelly flavor (if making the salted caramel), you can simply replace the granulated sugar with brown sugar. Enjoy!


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.
2. 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.
3. 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.
4. 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. 
5. 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.
6. 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.
7. 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.

Recipe Adapted : Cheesecake Cupcakes {With Strawberry or Salted Caramel Topping} @ cookingclassy