Party Panache, Pecan Pie & Salted Caramel Cheesecake Cupcakes

the Painted Apron

7 years ago

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

Course Dessert

Cuisine American, Southern

Keyword Bailey’s cupcakes, caramel, cheesecake,, mini cheesecake, pecan pie, pecans, Thanksgiving

Prep Time 15

Cook Time 20

Servings 12

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