Pecan Caramel Cheesecake Cupcakes: Indulge in Decadence!
Indulge in these creamy and luxurious Pecan Caramel Cheesecake Cupcakes, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/3 cup caramel sauce
- Chopped or whole pecans
- Brown sugar for sprinkling
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and brown sugar. Press about 1 tbsp into each liner to form crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Mix in sour cream and vanilla.
- Pour batter over crusts, filling each liner almost to the top.
- Bake 18–20 minutes or until centers are set. Cool completely, then chill for at least 2 hours.
- Top each with a swirl of caramel, a sprinkle of brown sugar, and a few pecans before serving.
Notes
- Make a day ahead for the best set texture.
- Toast pecans lightly for enhanced crunch and aroma.
- Use full-fat cream cheese for the creamiest result.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 16g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g