This is my first recipe on the blog that doesn’t involve the standard flour, butter, and eggs recipe to make a cupcake. Although, this Caramel Cheesecake Cupcake does use all these ingredients, just not in the traditional cupcake way. I went back and forth on whether this really is a cupcake and decided that a cupcake could be whatever I wanted it to be. So here it is, a Caramel Cheesecake Cupcake.
This cupcake isn’t my own recipe, it comes from Cooking Classy. It is actually a special request from my mum. She sent me the recipe with a hint that perhaps I might make them for her. Well of course I would. The fact that cheesecake is also one of Mr My Sunday bakes favourite desserts also came into it.
As it happened, the day I made these cupcakes also happened to be the day my mum came to visit to go out for breakfast. I was able to quickly whip up the cupcakes before she arrived for breakfast but didn’t get time to make the caramel sauce before we went out.
Making the cheesecake was very quick. I just had to crush some biscuits and mix with some melted butter. I crushed the biscuits by putting them in a freezer bag and bashing them with a rolling pin (I find it is just as quick as using the food processor but it leaves less washing up to do). The biscuit mix was pressed into the cupcake liners and baked for 5 minutes.
The cheesecake mix was very easy, just throw everything in the mixer and mix until combined. The end result was a very wet mixture. I usually scoop my batter into cupcake liners with an ice cream scoop but this was so runny I put it into a jug and poured it in. I must admit I was a bit nervous that these were not going to work but as you can see, they cooked beautifully.
After breakfast I convinced mum to help me make the caramel sauce. I have only made caramel sauce a couple of times but for some reason I get a bit nervous making it. I worry it is either going to burn or stick to the saucepan. There was no need to worry, this recipe was straightforward and worked out great.
To make the caramel sauce I just heated the sugar and water in a saucepan. I then let it boil, giving the pan a swirl every now and then, until it started to brown. Be aware that this might take 10 to 15 minutes. After two minutes mum was already saying she would have lost patience and thought it wasn’t going to work but trust me, watch and swirl and it will eventually change colour. You will even be able to smell the change.
Once the mixture has browned I added the butter and then slowly added the cream. A little bit more stirring and we were in caramel heaven!
- 1 cup marie biscuits, crushed
- 1½ tablespoons caster sugar
- 50g unsalted butter, melted
- 125g cream cheese, softened
- ¾ cup caster sugar
- 1½ tablespoons plain flour
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- ¼ cup thickened cream
- 1½ cups caster sugar
- ¼ and 2 tablespoons butter
- 90 grams salted butter
- ¾ cup thickened cream
- Turn the oven on to 180 degrees C (fan-forced) and line a 12 cup muffin tin with cupcake liners.
- Either place the biscuits in a freezer or ziplock bag and crush with a rolling pin or crush in a food processor. Place in a bowl and add the 3 tablespoons of caster sugar. Melt the butter in a microwave and mix into biscuits and sugar.
- Distribute the biscuit mixture between the cupcake liners and press into the bases. Back for 5 minutes then take them out of the oven to cool.
- Combine the ¾ cup of caster sugar and plain flour in a small bowl.
- Place the cream cheese in a mixing bowl and add the sugar and flour mixture. Mix on low speed until combined and the cream cheese is smooth.
- Add the eggs one at a time and continue to mix until combined.
- Mix in the vanilla extract, sour cream and thickened cream.
- Fill the cupcake liners to just below full (these cupcakes won’t rise much) and bake for approximately 20 minutes. If the cupcakes form cracks they are starting to over bake.
- Cool cupcakes for approximately 1 hour before chilling in the fridge for 2 hours.
- Set all the ingredients out on the bench before you start making the sauce as once you start making it you can't stop.
- Put the sugar and water in a saucepan and heat while continuing to whisk the mixture. Whisk until the mixture boils and turns a dark golden brown. This may take 10 to 15 minutes.
- Whisk in the butter then take off the heat.
- Whisk in the cream until combined.
- Cool sauce then pour on top of cheesecakes.