Salted Caramel Cheesecake Oatmeal Cups

ByDiane
126 Comments
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Salted Caramel Cheesecake Oatmeal Cups

All my favorites all in one place!

The deliciousness of an oatmeal cookie,

topped with cheesecake,

then topped with homemade salted caramel.

Yep, these yummy items all stacked up in these cute dessert cups.

I just love salty sweet desserts like these: Apple Pie Dip, Potato Chip Cookies, Margarita Cupcakes, Vanilla Bean Cupcakes with Salted Caramel and Easy Pretzel Toffee.

I’ve made salted caramel before and well yeah, I’ve even been know to burn a batch or two. I’ve followed the recipes and even managed to over salt a batch, but I saved that by adding it to buttercream frosting, yeah..plenty of sugar in there to balance it. This was the first time I made caramel from sweetened condensed milk. I cooked it in a double boiler on the stove and well I’m sure you’ll be seeing more recipes on here with caramel as it’s easy and delicious to make.

Cook the condensed milk until….it’s caramel in color, give it a taste, you’re going to LOVE it!

 

Adding salt to the caramel really makes it taste so delicious, it balances the sweetness and gives it a wonderful taste.

The oatmeal portion is nice and golden and hot out of the oven, then I poured on 2 teaspoons cheesecake mix and put them back in the oven.

 

The cheesecake portion is all baked!

I removed the cups from the cupcake pan with a plastic spreader that I slid around the edges to loosen them away from the sides. They came out easily.

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4.43 from 7 votes

Salted Caramel Cheesecake Oatmeal Cups

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • Oatmeal cups portion:
  • 3/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups oats
  • cheesecake:
  • 1 8 oz package room temperature cream cheese
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  • Making the Caramel Sauce takes about 1 1/2 hours, so you will want to start this part first or you can make a day or so ahead of time.
  • Beat butter with sugar.
  • Beat in egg.
  • Then add flour, salt, baking powder, cinnamon.
  • Mix in oats until all combined.
  • Add 2 teaspoons of mix into each section of the cupcake pan.
  • Bake at 350 degrees for 8 minutes.
  • Prepare cheesecake mix:
  • Beat cream cheese with sugar.
  • Add egg and vanilla and mix until smooth.
  • Pour onto baked oatmeal base and place into 350 degree oven for 12-15 minutes. When cheesecake is set and firm.
  • Test with toothpick.
  • Remove them from the cupcake pan when they are cool.
  • Top with salted caramel sauce *recipe below and top with a little Kosher Salt.

Notes

Salted Caramel:
I made caramel according to Eagle Condensed Milk Recipe.
I added a teaspoon of Kosher Salt when it was finished cooking.

 

I kept the caramel warm while I added it to all the tops of the Cheesecakes and that one on the right is mine, I added lots of salted caramel to it!

 

salted-caramel-cheesecake-oatmeal-cups-www-createdby-diane-com
 

 

I was provided a gift package along with the opportunity to give one to one of my readers. All opinions are my own, those are priceless.

126 Comments

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  7. I tried them last night. I made them myself. They were perfect. Mmmm they are very very tasty. My guets loved them as well.
    It’s not mentioned if i have to grease my cupcake pan. I also had leftover from the cookie part, put that was ok. The sugar is fine, I love them that sweet.
    I repinned it here
    https://pinterest.com/pin/361625045049328602/

    Thank you for sharing this great recipe.

    Reply

    1. I’m so glad you liked the recipe. I didn’t grease the pan, there was enough butter in the graham crackers portion to release them and I used a non stick cupcake pan.
      ~Diane

  8. 3 stars
    I made this recipe and it was good but I had some questions about it.
    When I printed the recipe it didn’t’ say how many it made. When I spooned the oatmeal mixture into the cups with only 2 teaspoons per cup as the recipe said, I had way more than enough to fill only 12 cups. I went ahead and made 24 cups.
    Then when I went to spoon the cheesecake mixture on there wasn’t enough to cover all 24. The cookie part that wasn’t covered ending up getting overdone.

    My other question is the amount of sugar. The “cookie” part wasn’t sweet at all. My daughter thought it tasted like cooked rice instead of an oatmeal cookie.

    I would also recommend greasing the pans because mine didn’t come out as easily.

    I like the idea of this recipe enough that I’m going to rewrite it so it’s correct and sweeten the cookie base.

    Reply

    1. Hi,
      I don’t recall having the oatmeal portion left over. If I did, I would have balled it up and baked it as a few cookies. I made 12 portions, not 24.
      I do not prefer my desserts overly sugary like you the type you purchase, therefore you will find that my recipes are more balanced. There really is plenty of sugar in them for my taste. By all means add what you’d like to it, that is the fun of baking it yourself.
      I did adjust the recipe to reflect to use a baking spray. Sorry for the error.
      Under the title I have that it makes 12. I recall adding it the next day after I posted this as someone asked me. You may have printed it before I edited it.
      Happy Baking!

  12. A couple of Christmases ago I made homemade caramel sauce and gifted jars of it to everyone. It was a pretty fantastic hit!

    I want to make some more this year… but maybe just for the house. We have a large family and lots of visitors all the time. It’s lovely to bring out something for dipping, no?

    Reply

  20. Thanks for the giveaway. Salted Caramel would be a perfect addition vanilla icecream. I have never made caramel sauce would like to try it soon.

    Reply

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