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When creating the luscious filling for your Caramel Swirl Cheesecake Cups, one crucial aspect to remember is the importance of not overmixing. While it might be tempting to whip the cream cheese mixture until it’s perfectly smooth, overmixing can introduce excess air into the batter. This can lead to unwanted cracks during baking, as the air expands and causes the cheesecake to rise too much. Instead, mix just until the ingredients are combined and smooth. This careful approach ensures a creamy texture without sacrificing the integrity of your cheesecake.

Caramel Swirl Cheesecake Cups

Discover the sweet delight of Caramel Swirl Cheesecake Cups, the perfect individual dessert for any gathering! These creamy, rich cheesecake cups combine smooth cream cheese with luscious caramel, creating a harmonious blend of flavors. Ideal for parties or a cozy night in, their elegant presentation adds a touch of sophistication to your table. Learn how to make these tempting treats and impress your guests with a beautiful, personal dessert that's sure to satisfy every sweet tooth.
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Ingredients
  

1 cup crushed graham crackers

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

2 large eggs

1 cup sour cream

1/2 cup caramel sauce (plus extra for drizzling)

Sea salt for garnish (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the bottoms of 12 muffin cups (lined with paper liners) and press down firmly with your fingers or the bottom of a glass to create a compact base.

    Mix the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. Add eggs one at a time, beating well after each addition. Finally, fold in the sour cream until the mixture is smooth.

      Add caramel: Reserve a small amount (about 2 tablespoons) of caramel sauce for drizzling on top later. Gently fold the remaining caramel sauce into the cheesecake batter until you achieve a swirled effect—be careful not to overmix.

        Fill the cups: Pour the cheesecake filling evenly into the prepared muffin cups over the graham cracker crusts, filling them about 3/4 full.

          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are set, and the center slightly jiggles (it will firm up as it cools).

            Cool and chill: Remove the cheesecake cups from the oven and let them cool in the muffin tin for about 30 minutes. Once they are at room temperature, transfer them to the fridge and chill for at least 4 hours (or ideally overnight) to fully set.

              Serve: Before serving, drizzle the reserved caramel sauce over the tops of the cheesecake cups. If desired, sprinkle with a pinch of sea salt for a delightful contrast.

                Prep Time, Total Time, Servings: 20 minutes | 5 hours (includes chilling) | 12 servings