Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Sometimes, the simplest desserts can be elevated into something extraordinary. These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy indulgence of cheesecake with the caramelized sweetness of crème brûlée—all wrapped up in a perfectly portioned cupcake. They’re rich, decadent, and an absolute showstopper for any occasion.

Why You’ll Love These Cheesecake Cupcakes

Vanilla Bean Crème Brûlée Cheesecake Cupcakes bring together two iconic desserts into a delightful, handheld treat. Each bite has the silky smoothness of cheesecake, the deep vanilla flavor from real vanilla bean, and the satisfying crunch of a caramelized sugar topping. Whether you’re hosting a dinner party or just treating yourself, these cupcakes are a sophisticated yet simple indulgence.

Ingredients for Vanilla Bean Crème Brûlée Cheesecake Cupcakes

To create these luxurious treats, you’ll need a mix of classic cheesecake ingredients and a touch of vanilla-infused magic. Here’s everything you need to make these cupcakes shine:

For the Cheesecake Base:

• 1 ½ cups graham cracker crumbs – For the perfect crunchy base.
• 4 tbsp unsalted butter, melted – To bind the crumbs and add richness.
• 2 tbsp granulated sugar – To lightly sweeten the crust.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – Full-fat cream cheese for that rich, creamy texture.
• ½ cup granulated sugar – Sweetens the filling just right.
• 2 large eggs – Helps create a smooth and custardy filling.
• ½ cup sour cream – Adds tanginess and ensures a silky consistency.
• 1 tsp pure vanilla extract – Enhances the flavor of the filling.
• 1 vanilla bean – Scrape out the seeds for that authentic, aromatic vanilla flavor.

For the Crème Brûlée Topping:

• ¼ cup granulated sugar – To caramelize into a crackly, golden crust.

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How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes

These cheesecake cupcakes come together in a few simple steps, with each layer contributing to the dessert’s signature flavor and texture.

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Divide the mixture evenly between the cupcake liners (about 1–2 tablespoons per liner) and press firmly into the bottom to form a compact crust. Use the back of a spoon for even layers.
4. Bake the crusts for 5 minutes, then remove from the oven and let cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add in the eggs, one at a time, mixing on low speed after each addition to avoid incorporating too much air.
3. Mix in the sour cream, vanilla extract, and the seeds from the vanilla bean until fully combined. Scrape the sides of the bowl as needed to ensure everything is smooth.

Step 3: Assemble and Bake the Cheesecakes

1. Divide the cheesecake filling evenly over the cooled crusts in the cupcake liners, filling each about ¾ full.
2. Bake in the preheated oven for 18–22 minutes, or until the centers are just set and slightly jiggly.
3. Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 4 hours (or overnight for best results).

Step 4: Add the Crème Brûlée Topping

1. Once the cupcakes are completely chilled, sprinkle about ½–1 teaspoon of granulated sugar evenly over the top of each cupcake.
2. Use a kitchen torch to caramelize the sugar by heating it until it bubbles and turns golden brown. If you don’t have a torch, you can broil the cupcakes in the oven for 1–2 minutes, watching closely to prevent burning.
3. Allow the sugar topping to cool and harden before serving.

Baking and Storing Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Creating these stunning cupcakes is all about timing and proper care. Let’s break it down so you can bake them to perfection and enjoy them at their best!

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How Long to Bake Cheesecake Cupcakes

Baking times can vary slightly based on your oven and the size of your cupcake liners, but here’s a general guideline:

• Bake Time: 18–22 minutes at 325°F (163°C).
• The cheesecakes are done when the centers are just set but still have a slight jiggle. Avoid overbaking as this can lead to cracking.

After baking, cool the cupcakes to room temperature, then refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to develop fully and ensures a creamy texture.

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How to Caramelize the Topping

The signature brûlée topping is what makes these cupcakes unforgettable! Here’s how to achieve that golden, crackly crust:

1. Once the cupcakes are fully chilled, sprinkle each one with ½–1 teaspoon of granulated sugar.
2. Use a kitchen torch to caramelize the sugar. Keep the torch moving in small circles to avoid burning one spot.
3. Let the sugar cool and harden for a couple of minutes before serving.

Alternatively, you can caramelize the sugar under your oven’s broiler. Place the cupcakes on a baking sheet, sprinkle the sugar evenly, and broil on high for 1–2 minutes. Be sure to watch carefully to prevent burning.

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How to Store Leftover Cheesecake Cupcakes

Proper storage is key to preserving the flavor and texture of these cupcakes:

• In the Fridge: Store the cupcakes (without the brûléed topping) in an airtight container for up to 4 days. Add the sugar topping and caramelize just before serving to maintain the crunchy texture.
• In the Freezer: You can freeze these cupcakes (without the topping) for up to 3 months. Wrap each cupcake tightly in plastic wrap and place them in an airtight container. Thaw in the fridge overnight before adding the brûlée topping.

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