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
Bake
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
Ingredients
Crust
- 2 cups cookie or graham cracker crumbs
- 4 T butter melted
Filling
- 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
Topping
- 1 c. sour cream
- 1 Tbsp. sugar
- 1 tsp. vanilla
- Pecan Pie filling
- Caramel ice cream topping sea salt, chopped chocolates
Instructions
Crust
- 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.
Filling
- 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).
Topping
- 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 with caramel sauce, pecan pie filling, or chopped chocolate
Be sure to pop over to Karen’s to see her beautiful Mini Cheesecakes
Enjoy!
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Comments
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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 🙂
so divine!
Worth breaking resolutions for!!!!!
Johanne Lamarche
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Yummy! Love the sound of the sea salt caramel chocolate one. It’s speaking to me today. I like the cupcake idea.
They look yummy! Gotta love individual desserts:@)
I haven’t tried these yet, but when I get back to the kitchen they are on the list of things to make.
Jenna, your recipes continue to entice. I love cheesecake anything…these look delicious!
This sounds so tasty! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Salted caramel sure gets my attention! These look so delicious Jenna. I am pinning this one to try……
Oh wow, these sound heavenly! Thank you so much for sharing at Celebrate Your Story!
What a great way to try different toppings on cheesecake! Your salted caramel looks wonderful. 🙂
There goes my healthy eating plan for this weekend, I need these in mind life!!!
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