Chocolate & Caramel Cheesecake Cupcakes

There is no better combination in the world than cheesecake and cupcakes. If you make this recipe for any occasion be sure to keep a copy of this recipe handy because, trust me, your guests will be asking for it. I also love that you can add anything to it that you want, whether it be caramel drizzle, chocolate drizzle, or strawberry drizzle.

Recipe Type: Dessert
Cuisine: American
Author: Top Notch Mom
Adapted from {Annie’sEats}
Ingredients
  • Crust:
  • 4 tablespoons unsalted butter-melted
  • 1 1/2 C graham cracker crumbs
  • 3 Tbs sugar
  • Filling:
  • 2 lbs cream cheese-room temperate
  • 1 1/2 C sugar
  • Pinch of salt
  • 1 Tsp vanilla extract
  • 4 large eggs-room temperature
  • Chocolate or Caramel ice cream topping syrup for drizzle
Instructions
  1. Line cupcake pan with liners or grease pan if not using liners
  2. Combine melted butter and graham cracker crumbs until moistened
  3. Put 1 tbs of mixture in the bottom of each liner
  4. Bake in the oven for 5 minutes, remove and set aside
  5. Beat cream cheese until fluffy, add the sugar and mix until smooth. I recommend either a stand mixer or hand mixer. Add the salt and vanilla and continue mixing. Add the eggs one at a time until combined. Do not over mix and keep mixer on low. When done mixing, place 3 tbs of cream cheese filling into cupcake liner
  6. Place 3 dots of chocolate or caramel on top of filling and use a toothpick to swirl around and create a marbled effect
  7. Bake for 20-25 minutes or filling sets, they will puff up and deflate as they cool
  8. Let stand at room temperature and then place in fridge at least 4-6 before serving
  9. Don’t let sit out longer then 2 hours

 

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