Description
Salted Caramel Cheesecake Cupcakes have a buttery crust, creamy filling, and rich caramel drizzle with a hint of sea salt—pure indulgence!
Ingredients
Scale
For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix gluten-free graham cracker crumbs, sugar, and melted butter. Divide evenly into cupcake liners, pressing firmly to form a crust.
- Bake for 5 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour batter evenly over the crusts and bake for 18-20 minutes until centers are set. Let cool.
- For caramel sauce, melt sugar in a saucepan over medium heat until golden. Stir in butter, then slowly add heavy cream. Mix in sea salt and let cool slightly.
- Spoon caramel over cooled cheesecakes and refrigerate for at least 2 hours before serving.
Notes
- Ensure ingredients are at room temperature for a smooth batter.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
