Monday Munchies: Salted Caramel Cheesecake Cupcakes
We know it’s Monday, and that generally means it’s a ‘healthy week starts now’ day, but how could we not share these cute salted caramel mini cheesecakes with you by Cooking Classy? We know what we’ll be baking tonight!
2 cups finely crushed digestive biscuits
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 vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce or Strawberry Sauce, recipes follow
Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed digestive biscuits with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide digestive biscuits mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 – 23 minutes, centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of salted caramel sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
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 sprinkling
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.