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