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Caramel Swirl Cheesecake Cups are an irresistible dessert that combines the velvety richness of cheesecake with the luxurious sweetness of caramel. Unlike traditional cheesecakes, these individual portions offer a charming and elegant presentation, making them a perfect choice for gatherings, celebrations, or simply as a treat for yourself at the end of a long day. Each cup provides a harmonious blend of flavors and textures, with a crispy crust that supports the creamy filling and a swirl of caramel that adds an extra layer of indulgence.

Caramel Swirl Cheesecake Cups

Indulge in the decadent delight of Caramel Swirl Cheesecake Cups! These charming individual servings bring together the creamy luxuriousness of cheesecake and a rich caramel swirl, all nestled in a buttery graham cracker crust. Perfect for celebrations or a sweet treat at home, this easy recipe guides you step-by-step to create impressive desserts that are sure to wow your guests. Enjoy the blend of flavors and textures in these delightful cups!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 blocks) cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/4 cup sour cream

For the caramel swirl:

1/2 cup caramel sauce (store-bought or homemade)

Sea salt for garnish (optional)

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.

        - Distribute the crust mixture evenly into the bottom of 12 cupcake liners placed in a muffin tin. Press down firmly to form a solid base.

          - Bake for 8-10 minutes or until golden. Remove from the oven and allow to cool while you prepare the cheesecake filling.

            Make the cheesecake filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

                - Add the granulated sugar and vanilla extract, mixing until well combined.

                  - Add eggs, one at a time, mixing on low speed after each addition just until incorporated to avoid overmixing.

                    - Mix in the sour cream until the batter is smooth.

                      Add the caramel swirl:

                        - Reserve 1/4 cup of the caramel sauce for drizzling later.

                          - Pour a tablespoon of the cheesecake batter into each cupcake liner over the crust.

                            - Drizzle about 1/2 teaspoon of caramel sauce on top of the cheesecake batter in each cup.

                              - Using a toothpick or a skewer, gently swirl the caramel into the cheesecake batter for a marbled effect. Be careful not to overmix; you want to see distinct layers.

                                Bake the cheesecake cups:

                                  - Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers are slightly jiggly. They will firm up as they cool.

                                    - Once baked, turn off the oven and let the cheesecake cups sit in the oven for an additional 10 minutes with the door slightly ajar.

                                      Cool and chill:

                                        - Remove the cheesecake cups from the oven and let them cool to room temperature.

                                          - Transfer the muffin tin to the refrigerator and chill for at least 4 hours (or overnight for best results).

                                            Serve:

                                              - Before serving, drizzle the reserved caramel sauce on top of each cheesecake cup and sprinkle with a touch of sea salt, if desired.

                                                - Enjoy your delightful Caramel Swirl Cheesecake Cups!

                                                  Prep Time, Total Time, Servings: 25 minutes | 5 hours (includes chilling time) | 12 servings