Description
Delicious caramel swirl cheesecake cupcakes with a creamy filling and a graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 325°F (165°C).
- Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each liner.
- In a bowl, beat cream cheese and sugar until smooth.
- Add vanilla and eggs, mixing well.
- Stir in sour cream until combined.
- Pour batter over the crust, filling each liner halfway.
- Drizzle caramel sauce on top and swirl with a toothpick.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- Use store-bought caramel sauce for convenience.
- Top with whipped cream for extra flavor.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: caramel swirl cheesecake cupcakes, cheesecake cupcakes, caramel cupcakes, dessert recipes