Party Panache, Pecan Pie & Salted Caramel Cheesecake Cupcakes




This recipe from Karen at Back Road Journal has soared to the top of our favorite desserts list





I think you can probably see why…





What’s better than your own personal cheesecake cupcake?






Topped anyway you like!




I used what I had in my pantry, Oreos and shortbread cookies for the crust, pecan pie filling in jar, caramel ice cream topping and chocolates for the toppings




Crumble cookies and mix with butter




Press into the bottom of foil cupcake liners in muffin pan




Beat cream cheese with eggs, sugar, lemon juice and vanilla




Fill liners about 2/3 full with batter








Mix sour cream with sugar and vanilla for the topping













Bake for 10 more minutes, cool and refrigerate for at least 4 hours

Garnish with desired toppings

Next time I’m going to try lemon curd




They’re great just plain too!


Pecan Pie & Salted Caramel Caramel Cheesecake Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print

Preheat the oven to 325 degrees


2 cups cookie or graham cracker crumbs

4 T butter, melted

Place the crumbs and melted butter in a bowl and stir until well combined. Line a 12 cup muffin and cupcake pan with foil liners. Place a heaping tablespoon of crumbs into each liner and press firmly into place with a small glass or the back of a spoon.


2  8 oz. pkg. of cream cheese, softened to room temperature

2 eggs (large)

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. lemon juice

Place the softened cream cheese, eggs, sugar, vanilla, and lemon juice into a bowl and beat with a hand mixer at medium speed. Scrape down the sides often and beat until smooth and creamy. Spoon mixture into the foil cups, about 3/4 full. (Do not over fill or you won’t have room for the topping. Bake for 18 – 20 minutes until the cheesecakes puff up but still have a little jiggle then remove from the oven but do not turn it off. (The tops may be cracked and will deflate as they cool but that is OK).


1 c. sour cream

1 Tbsp. sugar

1 tsp. vanilla

Mix the sour cream, sugar and vanilla until it is well combined. Spoon about a tablespoon of the sour cream mixture on top of each partially baked cheesecake and smooth to the edges. Return to the oven and bake for about 10 minutes more until the topping is set. Cool, then remove from the pan and refrigerate for about 4 hours or until well chilled.

Serve plain or garnish as desired

Pecan Pie filling

Caramel ice cream topping, sea salt, chopped chocolates



Be sure to pop over to Karen’s to see her beautiful Mini Cheesecakes

for another printable version of Pecan Pie & Salted Caramel Cheesecake Cupcakes click here


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Romantic Table for Two Blog Hop starts tomorrow!


table for 2


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I will be joining these fabulous parties and blogs:

Celebrate and Decorate,  Rustic and Refined,

Between Naps on the PorchCoastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Tickle My Tastebuds,  Full Plate Thursday

 Your Inspired Design   Share it One More Time

14 Responses to “Party Panache, Pecan Pie & Salted Caramel Cheesecake Cupcakes”
  1. Mary says:

    These look perfectly delicious and portion controlled too for my cheesecake-lovin’ hubby Jenna! If I topped a few of these with berries, I bet I could get away with having one for breakfast 🙂

  2. Jodi says:

    so divine!

  3. Worth breaking resolutions for!!!!!

    Johanne Lamarche


  4. Yummy! Love the sound of the sea salt caramel chocolate one. It’s speaking to me today. I like the cupcake idea.

  5. They look yummy! Gotta love individual desserts:@)

  6. lulu says:

    I haven’t tried these yet, but when I get back to the kitchen they are on the list of things to make.

  7. Jenna, your recipes continue to entice. I love cheesecake anything…these look delicious!

  8. JESS44903 says:

    This sounds so tasty! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  9. Salted caramel sure gets my attention! These look so delicious Jenna. I am pinning this one to try……

  10. Oh wow, these sound heavenly! Thank you so much for sharing at Celebrate Your Story!

  11. Kim says:

    What a great way to try different toppings on cheesecake! Your salted caramel looks wonderful. 🙂

  12. Sandra Garth says:

    There goes my healthy eating plan for this weekend, I need these in mind life!!!

  13. Helen Adams says:

    Hi Jenna,
    I can sure see why this would be a top dessert on your list, this looks delicious. Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Come Back Soon
    Miz Helen

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