Caramel Swirl Cheesecake Cupcakes
I love cheesecake cupcakes. To tell you the truth, I love cheesecake anything, but sometimes, I don’t want the full on Cheesecake Factory sized experience. I wan’t something like the Caramel Swirl Cheesecake Cupcake.
It’s a smooth and creamy cheesecake recipe overtop of a graham cracker crust and drizzled with caramel sauce just before they go in the oven. This is that dessert “worthy of [Mary’s] vanilla bean salted caramel sauce” she was talking about. These, depending on how zealous you are, 2 bite beauties are the perfect treat to bring to a party, to the kids’ bake sale, on a picnic...ok, maybe they are just the perfect treat, period. Mary also kindly and thoughtfully has given us an almond crust alternative for a gluten free version of this dessert. I think either or, these cupcakes will turn out great, but if you are making them for an office, or party full of people, especially when you might not know everyone and their dietary requirements, the almond crust might be the safest way to go.
I personally think that caramel is an underused ingredient with it comes to cheesecakes. Add a sprinkling of course salt to the top after you’ve added the sauce to the cupcakes, and before you are going to put them in the oven, and they have become salted caramel swirl cheesecake cupcakes. To get the caramel to take on a nice swirled pattern on top the the cupcakes, Mary recommends using a toothpick, which sounds quite ingenious.
Don’t worry if your cupcakes seem puffy and rounded when you remove them from the oven, they will sink down into that perfect cupcake shape as they cool. Mary’s recipe yields 24 cupcakes, they need 22 minutes to bake and at least 4 hours of refrigerator time to properly cool.
For the full recipe and how to and many other great inspirations on Bare Feet in the Kitchen, follow the link at the bottom of this article.
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