I went to a potluck bbq yesterday. I was signed up to bring dessert, and figured cupcakes are always easy for big groups as they don’t require extra serving dishes or utensils.
I decided to go with a salted cheesecake cupcake recipe I found on Pinterest. These are not your typical cheesecake cupcakes – the cake ends up exactly as a cheesecake, so think of them as cheesecake bites. I ended up going with a different recipe for the crust, as I prefer more of a shortbread versus the typical graham cracker crust. This is a very easy recipe to follow for your next summer picnic. Remember to allocate a good amount of time – the cheesecake and the caramel both need to cool before you put the topping on. Enjoy!
*you can also find a gluten free version here*
Makes 24 cupcakes.
Step 1: Shortbread crust
1 ½ cups flour
1/3 cup sugar
½ cup butter
1. Preheat oven to 400 degrees F.
2. Line cupcake pan with cupcake liners.
3. Combine flour, sugar, egg, and ½ cup butter. Mix until blended.
4. Press the mixture in each cupcake liner to make crust.
5. Put pan in oven for about 10 minutes.
6. Allow crust to cool while making cheesecake mixture. Lower oven temperature to 350 degrees F.
Step 2: Cheesecake (recipe adapted from Cooking Classy)
4 (8 oz) packages Philly cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar
3 tablespoons of all-purpose flour
4 large eggs
2 teaspoons of vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1. In a small mixing bowl, whisk together granulated sugar, brown sugar, and flour until well-blended.
2. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture using a mixer on low speed until smooth. If you don’t have a mixer, you can also do this using a whisk (with some extra effort).
3. Mix in eggs one at a time and blend on low speed.
4. Add vanilla, sour cream, and heavy cream and mix until combined.
5. Pour mixture in cupcake pan, filling each one to nearly the top.
6. Bake in preheated oven 20 – 23 minutes (be careful to not overbake – if they begin to crack, they are overbaking).
7. Remove from oven and allow to cool for 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill for 2 hours.
Step 3: Salted Caramel Topping (recipe from Cooking Classy)
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
1 cup heavy cream
1. In a 3-quart (or larger) saucepan, heat sugar and water over moderately high heat. Whisk constantly to dissolve sugar.
2. Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color (about 5-7 minutes – it should have a thick texture)
3. Once the mixture reaches a dark amber color, add butter and whisk until the butter has melted. Remove saucepan from heat.
4. Wait 3 seconds, then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until the mixture is smooth. Allow caramel to cool several minutes then pour into a glass container to cool.
5. Once the sauce is cooled, use a spoon to top cupcakes.
6. Sprinkle sea salt on the caramel topping before serving.