These caramel swirl cheesecake cupcakes are mini bites of cheesecake heaven and I can’t wait for you to try them!
Hi! My name is Mary and I blog over at Barefeet In The Kitchen. I’m excited to be sharing one of our favorite sweets with you today. Thanks to Betsy for being gracious enough to share her space with me!
These Caramel Swirl Cheesecake Cupcakes start with smooth and creamy cheesecake over a simple graham cracker crust, then they are topped with a swirl of caramel sauce just before baking. Homemade caramel sauce is a breeze to make and if you don’t already have a favorite recipe, I highly recommend Vanilla Bean Salted Caramel Sauce. If you’re in a hurry though, a store-bought caramel will work beautifully as well.
While the cupcakes are pretty spectacular on their own, for an extra special dessert, I like to top them with a generous drizzle of warm caramel just before serving.
Here are a few more cheesecake recipes you might like:
Very Berry Cheesecake by Java Cupcake
Whipped Chocolate Cheesecake Parfaits by Chocolate, Chocolate and More
No-Bake Cheesecake by Shugary Sweets
Mini Peanut Butter Cheesecakes by Texanerin
Cherry Cheesecake Eggrolls by Cook Crave Inspire
Key Lime Cheesecake by Crazy for Crust
- 1 1/2 cups graham cracker crumbs, about 10 crackers worth (gluten free crackers work fine)
- 1/4 cup butter, melted
- 1/4 cup light brown sugar
- 24 ounces cream cheese
- 3/4 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- Vanilla Bean Salted Caramel Sauce or your favorite store-bought caramel sauce
- Preheat oven to 325 degrees. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
- Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
- Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with additional warm caramel sauce just before serving, if desired. Enjoy!
You may not believe it when I tell you this, but I’ve never made a traditional cheesecake before this one. Maybe it’s because I’m not actually a fan of cheesecake… or cream cheese for that matter. I know, I must be nuts!
It really wasn’t until I went to Disneyland Paris and was served a mini cheesecake with my dinner that I started to think differently about cheesecake. This cheesecake had a thick graham cracker crust, a sweet creamy center and was covered in a raspberry sauce that was insanely good. All three together was amazing!
So, when I was invited to be a part of National Cheesecake Day with some of my food blogging friends I figured this would be the perfect opportunity to make my very first traditional cheesecake! A Very Berry Cheesecake!
Because I love chocolate and the commissary finally started carrying chocolate creme OREOs, I decided I wanted this cheesecake to have a chocolate crust. Seriously, who doesn’t love a chocolate cookie crust? And then to top the cheesecake, I wanted to try and replicate the tart, sweet flavor of the berry sauce that I had on the cheesecake in Paris, so I made a chunky raspberry & strawberry sauce to pour over each serving of cheesecake.
The filling of the cheesecake comes from a recipe I found on Simply Recipes. I’m not even going to rewrite the recipe for you, I’m just going to let you head on over there and use their directions and tutorials. It’s amazing. Simply Recipes has provided a lot of pictures and very simple instructions. I felt confident as a first time maker of cheesecake that I could “get it right” with this recipe! The only difference is that I used a 10in springform pan instead of the 8in or 9in their recipe calls for.
I really wanted each bite of cheesecake to have the flavor from the berry sauce, because to me that was the best part of the cheesecake… the contrast between the creamy smooth of the cheesecake and the tart and sweet of the fruit. Add the crunch of the crust and WOAH… perfection.
I think that this cheesecake has made me a believer. A cheesecake believer, that is!
If you’re a cheesecake lover, you’re going to want to check out all of these other amazing bloggers and their cheesecakes! We’ve got bars, cakes, pops, and so much more! I can’t wait to check them all out myself!
No Bake Cheesecakes:
Cheesecake Cookies and Bars:
Cheesecake Desserts and Treats:
Frozen Cheesecakes and Treats:
- 25 chocolate cream OREO cookies
- 3 Tbsp sugar
- pinch of salt
- 7 Tbsp unsalted butter, melted
- 10in springform pan
- Cheesecake recipe from Simply Recipes
- 4 cups fresh raspberries
- 1/4 cup sugar
- 2 Tbsp vanilla
- pinch of salt
- Fresh raspberries, blackberries and blueberries
- Preheat oven to 350F degrees.
- In your food processor, pulse the cookies until you have a finely ground consistency.
- Pour in the sugar, salt and melted butter. Pulse again until a dough forms. Scrape the sides and bottom of the processor to make sure everything has been incorporated.
- Prepare your springform pan according to the directions found in this recipe from Simply Recipes .
- Press the cookie mixture evenly into the bottom of the prepared 10in springform pan.
- Bake for 13 minutes. Remove from the oven to cool.
- Reduce heat in the oven to 325F degrees.
- Prepare, bake and chill the cheesecake according to the instructions on the recipe from [Simply Recipes] in the 10in springform pan with the Oreo crust.
- In a large pan, combine the raspberries, sugar, vanilla and salt over medium high heat.
- Smash the raspberries until no more pieces remain.
- Cook until the mixture begins to simmer and bubble. Stir constantly and cook for about 5 minutes or until the mixture begins to thicken.
- Remove from the heat and press the mixture through a metal/mesh strainer into a bowl. They object of this is to remove the seeds and any chunks so all that's left is a sauce.
- If the sauce is too thin, meaning if you dip your finger in it none stays on your finger, return it to the pan and cook on medium high, bubbling, until it's thickened to your desired consistency. Don't reduce it too far, you want as much of this delicious sauce as possible!
- Set the sauce aside to cool completely before using.
Assembly & Storage
- Cut a slice of cheesecake and put it on a plate.
- Spoon the raspberry sauce over the top of the cheesecake.
- Garnish the cheesecake & plate with fresh raspberries, blackberries and blueberries.
- Store the sauce & cheesecake covered in the refrigerator up to a week.
I’ve never made a cheesecake before. And, if I’m being honest here… I don’t really even like cheesecake. I know. I’m a CRAZY person for not liking cheesecake… but I just can’t get paste the cream cheese/sour flavor. Yuck!
For our New Years Eve party with the neighbors, I wanted to make something special… but one of my neighbors doesn’t like cake (I call him CRAZY for not liking cake!) but he loves Reese’s! So… how about a cheesecake! And to make it even better, I’ll make it a peanut butter chocolate cheesecake! YESSSSS!!
Since I’ve never made one before, I needed to find a recipe. Surprisingly enough, there weren’t many peanut butter chocolate cheesecake recipes to choose from on the web that looked 1)simple and 2)super delicious. I finally decided to start with a recipe from Bake or Break and change it up a little to add a some JavaCupcake flair!
The original recipe called for peanuts in the cheesecake, but I decided I wanted a traditionally smooth cheesecake, no chunks… so I left those out. It also called for a peanut butter crust, but since I wanted to add more chocolate to the cake, I used Peanut Butter Oreos in the crust instead of the Nutter Butters the recipe called for. And finally, for a little added flair on top, instead of a little swirl of chocolate and peanut butter on top, I created a super thick layer of deliciousness that is peanut butter and chocolate! YUM!
Overall, this was a rich, creamy super full of flavor cheesecake where I just savored every bite! I loved the crust and the layer of peanut butter and chocolate on top was perfect!
- 20 Peanut Butter Oreos
- 1/2 cup peanuts
- 1/2 cup butter, melted
- parchment paper
- 32oz cream cheese (4 8oz packages), room temperature
- 1 cup dark brown sugar, packed
- 3 Tbsp corn starch
- 8oz (1/2 cup) sour cream
- 5 large eggs
- 2 tsp vanilla
- 3/4 cup cream peanut butter
- 1 cup semi-sweet chocolate chips, melted
Peanut Butter & Chocolate Swirl Topping
- 6oz white chocolate
- 3 Tbsp creamy peanut butter
- 1/4 cup semi-sweet chocolate chips
- 1 Tbsp unsalted butter
- Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
- Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
- Add the melted butter and process until combined.
- Press mixture into bottom of the prepared pan.
- Preheat oven to 350 F degrees.
- Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
- Add the eggs one at a time and mix well after each addition.
- Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Add the melted chocolate and mix until smooth.
- Pour on top of cookie crust and spread evenly.
- Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
- Run a knife around the edge of the cake to loosen it from the pan.
- Turn off oven and leave cheesecake in the oven for 2 more hours.
- Cover and refrigerate over night.
Peanut Butter and Chocolate Swirl
- In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
- In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
- Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
- If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
- Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
- Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
- Chill several hours.
- Place a long, thin knife in a tall cup of hot water. Wipe off the water.
- Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
- Clean off the knife and dip it in the hot water again.
- Wipe off the excess water and repeat the cutting process again.
- You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.
Does anyone notice a theme lately? Pink! Red! Love! YES! It’s definitely that time of year where all I want to bake and create are love themed and colored goodies!
Today… it’s Red Velvet, Cream Cheese & Chocolate Brownies. Now, you may have noticed that I don’t make many red velvet things… I’m not really a huge fan. I don’t always have red food dye on hand and I’m not a huge fan of cream cheese. Call it pregnancy hormones and cravings… but for the first time in my life, I’ve been wanting to use cream cheese in every dessert I make.
The recipe is pretty simple… there are a few steps, but it really didn’t take much time at all to put together!
I made these especially for the #ChocolateLove BlogHop that I’m apart of! So make sure you visit the BlogHop Co-Hosts listed at the bottom of this post and add your favorite CHOCOLATE recipe to the list!
Red Velvet Cheesecake Brownies
Makes 12-16 brownies
9 tbsp unsalted butter
7oz 70% dark chocolate
1 cup sugar
1 tsp vanilla
2 tbsp cocoa powder
1 tbsp red food coloring gel/dye
3/4 cup + 2 tbsp flour
1/4 tsp salt
12oz cream cheese, room temperature
2 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla
- Preheat oven to 350 F degrees. Line 9×13 glass pan with parchment paper and spray lightly with cooking spray (or grease/flour pan – I prefer parchment paper, makes the brownies easier to pull out at the end).
- In a double boiler, melt the butter and chocolate together. Stir often. Set aside to cool slightly when melted.
- While that’s melting, in a small bowl, whisk together the flour and salt and set aside.
- In an even smaller bowl, with a fork, stir together the cocoa powder and food coloring until it becomes a paste and set aside.
- While the chocolate/butter is cooling, in the bowl of a stand mixer, beat together the eggs, sugar and vanilla until smooth.
- SLOWLY pour in the slightly cooled chocolate. Start with a little bit at a time, you don’t want to add it all too much, too hot and cook the eggs.
- Add the cocoa powder/food coloring. Scrape the sides of the bowl and beat until your batter turns a dark red color. If you want, you can add more red coloring at this time. Make sure the food color is very well incorporated before you move on.
- Slowly add the flour and mix until smooth. Don’t beat too much… just enough until all the clumps are out and the batter is smooth.
- Remove 1/2 cup of batter and set aside.
- In a clean bowl for the stand mixer, mix together the cream cheese, egg yolks, sugar and vanilla on high speed until whipped and smooth.
Spread brownie batter in the bottom of the pan, making sure to get it into the edges and corners.
Dollop the cream cheese mixture on top of the brownie mixture. Using an offset spatula, gently spread to cover the brownie mixture.
Drizzle remaining brownie mixture on top of the cream cheese. Using your offset spatula, swirl the three layers together. NOTE: Don’t swirl too much! You want a lot of the white cream cheese to show through!
- Bake for 20 minutes, rotate pan, and cover with foil. Bake another 20-25 minutes or until a toothpick comes out with crumbs, not wet batter.
- Allow to cool completely in pan before removing to cut into squares.
Recipe adapted from An American Cupcake in London
ChocolateLove BlogHop CoHosted by:
A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl * ASTIG Vegan ~ Richgail ~ @astigvegan * Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl * Baker Street ~ Anuradha ~ @bakerstreet29 * Baking and Cooking, A Tale of Two Loves ~ Becky Higgins * Baking Extravaganza ~ Samantha * BigFatBaker ~ Erin ~ @BigFatBaker * Bon a croquer ~ Valerie ~ @Valouth * CafeTerraBlog ~ Terra ~ @CafeTerraBlog * Cake Duchess ~ Lora ~ @cakeduchess * Cakeballs, Cookies and More ~ Sue * Cooking with Books ~ Marnely ~ @nella22 * Creative Cooking Corner ~ Karriann ~ @KarriannGraf * Easily Good Eats ~ Three Cookies * Elephant Eats ~ Amy * Georgiecakes ~ Georgie ~ @georgiecakes * Hobby And More ~ Richa ~ @betit19 * Java Cupcake ~ Betsy ~ @JavaCupcake * Kitchen Belleicious ~ Jessica * Mike’s Baking ~ Mike ~ @mikesbaking * Mis Pensamientos ~ Junia ~ @juniakk * No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley * Oh Cake ~ Jessica ~ @jesshose * Preheat the Oven ~ Jason ~ @officialchefjae * Rico sin Azucar ~ Helena ~ @ricosinazucar * Savoring Every Bite ~ Linda ~ @Spicegirlfla * Simply Reem ~ Reem ~ @simplyreem * Smart Food and Fit ~ Lisa ~ @LisaNutrition * Soni’s Food for Thought ~ Soni ~ @sonisfood * Sprint 2 the Table ~ Laura ~ @Sprint2theTable * Teaspoon of Spice ~ Deanna ~ @tspbasil * That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick * The Dusty Baker ~ Jacqueline ~ @dustybakergal * The More Than Occasional Baker ~ Ros ~ @bakingaddict * The Spicy RD ~ EA ~ @thespicyrd * The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian * Vegan Yack Attack! ~ Jackie ~ @veganyackattack * Vegetarian Mamma ~ Cindy ~ @VegetarianMamma * You Made That? ~ Suzanne ~ @YouMadeThatblog
I seriously don’t why I never posted this recipe back in December when I made it. I was going through some old posts and found that I had started several but never finished them… including these. Continue Reading “Pumpkin Chocolate Cheesecake Bars”