Why You’ll Love This Recipe
- Decadent Flavor: The combination of smooth cheesecake and authentic vanilla bean creates a luxurious taste experience.
- Textural Delight: Enjoy the contrast between the creamy filling and the crisp brûlée topping.
- Individual Portions: These cupcakes are conveniently sized, making them perfect for serving at gatherings or as personal treats.
- Impressive Presentation: The caramelized sugar topping adds an elegant touch that is sure to impress guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the 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
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter.
- Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon to compact it into a firm crust.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition to fully incorporate them.
- Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract.
- Continue to beat the mixture until everything is well combined, creating a smooth, velvety cheesecake filling.
- Assemble the Cupcakes:
- Pour the cheesecake filling into the prepared cupcake liners, filling each one about 3/4 full.
- Bake:
- Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
- Remove the cupcakes from the oven and allow them to cool to room temperature.
- Once cooled, refrigerate them for at least 2 hours to allow the flavors to set and the texture to firm up.
- Add the Crème Brûlée Topping:
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cupcake.
- Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color, forming a crispy layer on top.
- Let the caramelized sugar harden for a few minutes.
- Serve:
- Serve the cheesecake cupcakes chilled, enjoying the creamy filling with the crunchy brûlée topping.
Servings and Timing
- Yield: 12 cupcakes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes, plus at least 2 hours chilling time
Variations
- Chocolate Crème Brûlée Cheesecake Cupcakes: Add 2 tablespoons of cocoa powder to the cheesecake batter for a chocolate twist.
- Lemon Crème Brûlée Cheesecake Cupcakes: Incorporate the zest of one lemon and 1 tablespoon of fresh lemon juice into the filling for a citrusy note.
- Berry Swirl Cheesecake Cupcakes: Swirl in 1/4 cup of berry puree (such as raspberry or strawberry) into the cheesecake batter before baking for a fruity flavor.
Storage/Reheating
- Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The brûlée topping may lose its crispness over time.
- Freezing: For longer storage, freeze the cupcakes without the brûlée topping. Place them in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight, then add the sugar topping and caramelize just before serving.
- Reheating the Topping: If the caramelized sugar topping loses its crunch after refrigeration, you can refresh it by quickly torching it again just before serving. This will help restore the crisp texture without affecting the cheesecake.
FAQs
1. Can I make these cupcakes without a kitchen torch?
Yes, if
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 50 minutes (plus 2 hours chilling time)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Delight in these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a luxurious fusion of creamy cheesecake and caramelized sugar topping. Perfect for any occasion, these elegant treats are easy to make and irresistibly delicious.
Ingredients
or the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the 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 (seeds scraped)
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Prepare the Crust
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter until evenly coated.
- Press 1 tablespoon of the crust mixture into each liner, compacting it firmly.
- Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well.
- Mix in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until velvety.
- Assemble the Cupcakes
- Pour filling into liners, filling about 3/4 full.
- Bake
- Bake for 20–25 minutes until centers are set and tops are slightly puffed.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Add the Crème Brûlée Topping
- Sprinkle 1 teaspoon of sugar on each cupcake.
- Caramelize with a kitchen torch until deep amber and crispy.
- Serve
- Let the topping harden for a few minutes and serve chilled.
Notes
- For an extra vanilla flavor, double the vanilla extract.
- Ensure cream cheese is fully softened to prevent lumps in the batter.
- Use superfine sugar for easier caramelization if preferred.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American