Caramel Swirl Cheesecake Cups Recipe

Ingredients

Crust

• 1½ cups graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon pure vanilla extract
• ¼ cup heavy cream

Caramel Swirl

• ½ cup brown sugar, packed
• ¼ cup unsalted butter
• 2 tablespoons heavy cream
• ¼ teaspoon sea salt

Instructions

Assembling & Baking

1. Fill the Ramekins. Spoon the cheesecake batter over each crust, filling to within ¼‑inch of the rim. The batter should sit smoothly on the crust.
2. Swirl the Caramel. Drop a tablespoon of warm caramel onto the center of each cup. Using a thin skewer or the tip of a knife, gently drag through the batter in a figure‑eight pattern to create a marbled effect.
3. Bake. Place the ramekins on a baking sheet and bake for 20‑25 minutes, or until the edges are set and the center still has a slight jiggle. This ensures a creamy interior.
4. Cool. Remove from the oven and let the cups sit at room temperature for 10 minutes, then refrigerate for at least 2 hours to fully set.