Description
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crisp caramelized sugar topping reminiscent of crème brûlée. Featuring a buttery graham cracker crust and infused with aromatic vanilla bean, these cupcakes make an elegant dessert perfect for special occasions or a delightful treat any day.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
Topping
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Make the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of each cupcake liner to create the crust layer.
- Prepare the Cheesecake Batter: Using a mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream, heavy cream, vanilla bean seeds, and vanilla extract, beating until fully combined and smooth.
- Fill and Bake: Spoon the cheesecake batter evenly into the crust-lined cupcake liners. Bake in the preheated oven for 20–25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Allow the cupcakes to cool to room temperature on a wire rack. Then refrigerate for at least 2 hours to help them firm up and develop flavor.
- Caramelize the Topping: Just before serving, sprinkle about a teaspoon of granulated sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the signature brûlée crust.
Notes
- Ensure cream cheese is fully softened for a smooth batter.
- Be careful not to overbake; the centers should jiggle slightly when removed.
- Use a clear vanilla bean for a more delicate vanilla flavor or substitute with high-quality vanilla extract if unavailable.
- If you don’t have a kitchen torch, place the cupcakes under a broiler for a minute or two, watching closely to prevent burning.
- These cupcakes are best served chilled but can be stored covered in the refrigerator for up to 3 days.
