I knew I wanted to make something decadent for my wine exchange, and I had something chocolate in mind. However, I saw these cheesecake cupcakes, and knew I had to do this.
The recipe really screwed me up. It says it makes 16, however, I was able to make about 3 times that many. Unfortunately, there wasn’t enough of the crust to go around, so I ended up having to make two more batches so I could use up all the cheesecake filling, and there was still leftover filling! Nate made an excellent point that maybe these weren’t meant for mini muffin tins, and were supposed to be regular sized, however, the tip to press down the crust with a shot glass led me to believe it was a mini muffin tin. But then, the recipe says to put 3 tablespoons of the filling in each, and I could barely fit 1 tablespoon. Who knows?
Needless to say, I got it all figured out, and they are delicious! I burned the caramel the first time around – I was doing dishes. Big no-no when cooking things that need to be watched every second. So I started over. However, this time I was out of sugar, so I used brown sugar. I don’t think the caramel had the same consistency, but it still tasted amazing! I overflowed a few of them with the caramel sauce, and I was left with a bunch a sticky mini cupcake wrappers. No good!
I altered the recipe so that you have plenty of crust for all the cheesecake filling.
Salted Caramel Cheesecake Bites
Source: Adapted from Pink Parsley
Servings: Makes 48 bites
For the crust:
3 cups finely crushed graham crackers (about 18 crackers)
6 tbsp unsalted butter, melted
4 1/2 tbsp sugar
1 tsp salt
For the cheesecake filling:
16 oz low-fat cream cheese, room temperature
1/8 tsp salt
1/2 tsp vanilla extract
3 tbsp salted caramel sauce, plus more for swirling
For the salted caramel sauce:
1 cup sugar (I used 1/2 white and 1/2 brown)
2 tbsp light corn syrup
1/4 cup water
1/2 cup heavy cream
1 tsp kosher salt
1/4 cup plain non-fat Greek yogurt
1. Preheat oven to 325 degrees. Line mini muffin tins with liners.
2. Mix together graham crackers, butter, sugar and salt. Press 1 tbsp of the mixture into the liners (a shot glass works perfectly here). Bake crusts for 5 minutes.
3. In a stand mixer, beat cream cheese until light and fluffy. Slowly add sugar. Once incorporated, add salt, vanilla, and eggs one at a time. Stir in 3 tbsp of the salted caramel sauce (directions below).
4. Scoop about 1 tbsp of cheesecake mixture onto crusts. Add 1/2 tsp of salted caramel sauce to each, and swirl with a toothpick. Bake for 22-25 minutes, until filling is set. Remove from over and let cool. Refrigerate for at least 4 hours before serving.
Salted Caramel Sauce
1. In a medium sauce pan, combine sugar, corn syrup and water. Cook over high heat, stirring constantly, until temperature reaches 350 degrees, about 6-8 minutes. The sauce should turn a dark amber color, but keep a close eye as it can burn very quickly. Remove from heat and stir in heavy cream. Once incorporated, whisk in salt and yogurt. Set aside to cool.