Description
Silky, creamy, and topped with a crackly caramelized crust, these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect combination of two beloved desserts. Easy to prepare and visually stunning, they’re guaranteed to impress at any gathering.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp pure vanilla extract
- 1 vanilla bean (seeds scraped)
For the Crème Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
- Make the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of each cupcake liner, about 1–2 tablespoons per liner. Bake for 5 minutes, then set aside to cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing on low speed. Mix in the sour cream, vanilla extract, and vanilla bean seeds until fully combined.
- Assemble the cupcakes: Divide the cheesecake batter evenly over the cooled crusts in the cupcake liners. Fill each liner about ¾ full.
- Bake for 18–22 minutes, or until the centers are set but still slightly jiggly. Let the cupcakes cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Caramelize the topping: Once chilled, sprinkle ½–1 teaspoon of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it’s golden and crackly. Allow the topping to cool and harden before serving.
Notes
- To store leftovers, refrigerate cupcakes (without the sugar topping) in an airtight container for up to 4 days. Add and caramelize the sugar topping just before serving.
- You can freeze the cheesecake cupcakes (without the topping) for up to 3 months. Wrap tightly in plastic wrap and store in an airtight container.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 22 minutes