Description
Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the rich creaminess of classic cheesecake with the caramelized sugar topping of crème brûlée, all nestled on a buttery graham cracker crust. These elegant individual desserts are perfect for special occasions or anytime you crave a luscious, creamy treat with a satisfying crunchy top.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
Topping
- Turbinado sugar, for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners to prevent sticking and facilitate easy removal of the cupcakes.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a tablespoon of this crumb mixture firmly into the base of each muffin cup to form the crust.
- Bake the Crust: Bake the crusts in the preheated oven for 8 to 10 minutes or until they are golden and set. Remove from oven and allow to cool completely.
- Prepare the Cheesecake Batter: In a separate large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, vanilla bean paste, and heavy cream, mixing well until fully combined.
- Add Eggs: Crack the eggs in one at a time, gently mixing after each addition to incorporate without overbeating the batter.
- Fill the Muffin Cups: Pour the cheesecake batter over the cooled crusts, filling each muffin cup about three-quarters full to allow room for rising.
- Bake the Cheesecakes: Bake for 18 to 20 minutes until the cheesecakes are set but still have a slight jiggle in the center, indicating perfect doneness. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Caramelize the Topping: Before serving, sprinkle turbinado sugar evenly on top of each cupcake. Using a kitchen torch or broiler, caramelize the sugar until it forms a crisp, golden-brown crust characteristic of crème brûlée.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in your cheesecake batter.
- Do not overmix the eggs into the batter to keep the texture smooth and creamy.
- Use turbinado sugar for the topping as it caramelizes better and provides a perfect crunch.
- If you don’t have a kitchen torch, the broiler method works well—watch carefully to prevent burning.
- Refrigerate cupcakes thoroughly before caramelizing the top to get a better set and texture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
