Salted Honey Cheesecake Cupcakes

One of my friends texted me this morning at 7:30 AM saying you should make salted honey cheesecake cupcakes. I saw the text at about 9 AM and responded that I could make them but where did he see the recipe. He said he saw the recipe on the news. I searched the web but I only found salted caramel dessert recipes. I knew that this was my chance to take what I knew about cakes, cheesecakes, and cheesecake crusts to make my own recipe from scratch. This recipe is very delicious and is easier than the recipe looks. I did not add any frosting to the top because they are fairly sweet but you can definitely add either a butter cream vanilla frosting or cream cheese frosting.
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Salted Honey Cheesecake Cupcakes

Makes about 12 cupcakes, you can double for 24.

Ingredients for Vanilla Graham Cake:

  • 1 ½ cps (11 sheets) graham cracker crumbs
  • 1 ½ t baking powder
  • 1/8 t salt
  • 2 eggs, separated
  • ¾ cp. Milk
  • 3/8 cp OR ¼ cp + 2 T shortening
  • ¾ cp sugar
  • ½ t vanilla extract

Ingredients for Cheesecake Filling:

  • 4 oz. cream cheese, room temperature
  • ½ cp powdered sugar
  • ¼ t vanilla extract
  • 1/8 cp. Honey

Ingredients for Graham Cracker Crust:

  • 4 ½  sheets of graham crackers, crushed finely
  • 2 T salted butter, melted

Directions

  1. Begin with the Cheesecake filling: Combine the cream cheese, vanilla, honey, and powdered sugar in a medium bowl and mix well until blended and smooth.
  2. Transfer the mixture onto a piece of plastic wrap and shape into a log about 1 ½ inches wide.
  3. Smooth the plastic wrap tightly around the log. Wrap foil around the plastic wrap and place in the freezer at least 2-3 hours.
  4. Crust: Stir butter and graham crackers together. Spoon a heaping teaspoon of the mixture onto the bottom of each cupcake liner and pat down.
  5. Cake: Preheat oven to 350 degrees when the cream cheese mixture has about 20 minutes left of freezing.
  6. Blend the graham crackers so you have fine crumbs. Place the graham cracker crumbs in a mixing bowl and add the baking powder and salt.
  7. With a blender, blend together egg yolks, milk, shortening, sugar, and vanilla until smooth.
  8. Add the wet ingredients to the graham crumbs and mix well.
  9. Beat egg whites with mixer until stiff and fold into mixture.
  10.  Assembly: Once the cream cheese log is chilled, unwrap it and slice the log into 12 equal pieces. If it is still soft you can scoop it instead. You need 1-2 t of cream cheese per cupcake.
  11.  Place one T. of cupcake batter over the crust in the cupcake pan.
  12.  Place cream cheese on top of the batter and evenly distribute the cream cheese between each cupcake tin.
  13.  Pour the rest of the batter over the cheesecake equally between each tin.
  14.  Bake the cupcakes 20 minutes or until a toothpick inserted in the cake part comes out clean.
  15.  Cool for 10 minutes and then place on a rack to cool completely.

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