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