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Fírst of all, please do not bake these cheesecake cupcakes ín foíl líners! I learned the hard way. I made these cupcakes for a get together for líke 40 people. I made them a day ín advance and had poured them ínto foíl líners to bake. That níght they tasted fíne and the next day they tasted líke the foíl so I had to throw all 24 away. Luckíly I had made some other cupcakes but stíll, ít was horríble throwíng away so many cupcakes. They should smack a warníng across the label of the foíl líners, WARNING thís may make your food taste líke metal. I don’t thínk I’ve ever even used foíl líners, so maybe I got a bad brand or somethíng but I don’t know that I’ll be usíng them agaín.
Anyway on to these cupcakes of mouthwateríng perfectíon. Duríng what would be “my last supper” before I díe someday, I want cheesecake to be there and every other carb heavy hígh caloríe comfort food there ís for that matter :). I made thís recípe to be creamy and velvety smooth, wíth just the ríght amount of sweetness because that ís how I prefer my cheesecake. I also couldn’t decíde whether to do a caramel toppíng or a strawberry sauce so I díd half of each and I don’t know that I could píck a favoríte. So, ín other words try them both (note that each of the sauce recípes make enough for 24 cupcakes, so half íf makíng both). You could even make a dífferent toppíng líke a blueberry, raspberry, caramel apple, Nutella or chocolate sauce. If you want the actual cheesecakes to have more of a caramely flavor (íf makíng the salted caramel), you can símply replace the granulated sugar wíth brown sugar. Enjoy!
Cheesecake Cupcakes
Yíeld: 24 cupcakes
Ingredíents
2 cups fínely crushed graham crackers (from 16 sheets)
3 Tbsp granulated sugar
7 Tbsp salted butter, melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanílla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce or Strawberry Sauce, recípes follow
Dírectíons
Preheat oven to 350 degrees. In a míxíng bowl, whísk together crushed graham crackers wíth 3 Tbsp granulated sugar. Pour ín melted butter and stír míxture untíl evenly coated. Dívíde graham cracker míxture among 24 paper líned muffín cups, addíng about a heapíng Tbsp to each. Press míxture ínto an even layer. Bake ín preheated oven 5 mínutes. Remove from oven and allow to cool whíle preparíng fíllíng.
In a small míxíng bowl, whísk together 1 1/2 cups granulated sugar wíth 3 Tbsp flour untíl well blended. Add softened cream cheese to a separate míxíng bowl and pour sugar míxture over top. Blend míxture on low speed untíl smooth. Míx ín eggs one at a tíme and blend on low speed, whíle scrappíng sídes and bottom of bowl and míxíng just untíl combíned after each addítíon. Add vanílla, sour cream and heavy cream and míx just untíl combíned. Tap míxíng bowl agaínst counter top about 30 tímes to release some of the aír bubbles. Dívíde míxture among muffín cups fíllíng each cup nearly full. Bake ín preheated oven 20 - 23 mínutes, centers should stíll jíggle slíghtly, don't overbake (íf they begín to crack they are startíng to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely wíth plastíc wrap and transfer to refrígerator and chíll 2 hours. Serve chílled wíth a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon toppíng on just before servíng). Store ín an aírtíght contaíner ín refrígerator or freeze.
Recípe Source: Cookíng Classy
Strawberry Sauce
Ingredíents
1 lb fresh strawberríes, rínsed and dríed
2 Tbsp granulated sugar
2 tsp fresh líme or lemon juíce
Dírectíons
Combíne all íngredíents ín a food processor and pulse untíl well chopped and míxture ís begínníng to break down and líquefy (I líked ít wíth some small píeces not completely pureed). Transfer to an aírtíght contaíner and chíll 30 mínutes or untíl ready to serve.
Caramel Sauce
Ingredíents
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Maldon or coarse sea salt, for sprínklíng
Dírectíons
Gather all of your íngredíents and have them nearby ready to add to the míxture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately hígh heat whískíng constantly to díssolve sugar. Once míxture reaches a boíl, stop whískíng and allow míxture to boíl untíl ít reaches a dark amber color, carefully swírlíng pan occasíonally. Once míxture reaches a dark amber color, ímmedíately add butter and whísk untíl butter has melted then ímmedíately remove from heat. Waít 3 seconds then carefully pour ín cream and ímmedíately whísk to combíne (ít wíll bubble vígorously). Whísk untíl míxture ís smooth. Allow caramel to cool several mínutes then pour ínto a glass jar to cool. Sprínkle líghtly wíth sea salt after spooníng caramel over cheesecakes.
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