Introduction

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with the delicate flavor of vanilla bean and a crisp caramelized sugar topping. Perfectly portioned for any occasion, they offer a delightful twist on two beloved desserts.

A close-up view of a small cupcake on a white marbled surface shows three main layers: a light golden, soft textured base with visible crumbs, a thick middle layer of smooth cream in off-white shade that slightly overflows the edges, and a shiny, caramelized top layer with a deep amber color and a slightly burnt, glossy texture. In the background, several similar cupcakes are softly out of focus. The image is bright, focusing on the rich, creamy textures and the contrast between the soft cake and the hard caramelized top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Step 2: In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust. Set aside.
Step 3: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy.
Step 4: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 5: Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until the batter is well combined.
Step 6: Pour the cheesecake batter over the crusts in the liners, filling each about 3/4 full.
Step 7: Bake for 20-25 minutes until the centers are set but still slightly jiggly. Remove from the oven and let cool completely.
Step 8: Refrigerate the cupcakes for at least 2 hours or until thoroughly chilled.
Step 9: Before serving, sprinkle about 1 teaspoon of sugar evenly on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let cool for a minute before enjoying.

Tips & Variations

For a quicker caramelized topping, you can place the cupcakes under a broiler for a few seconds, watching carefully to avoid burning.
Substitute graham cracker crumbs with crushed digestive biscuits for a slightly different flavor.
Try adding a splash of bourbon or almond extract to the filling for an extra layer of flavor.
If you don’t have a vanilla bean, use 1 1/2 teaspoons pure vanilla extract instead.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, caramelize the sugar topping just before serving, as the crisp layer will soften over time. To reheat, allow to come to room temperature and re-caramelize the sugar if desired.

How to Serve

A close-up of a cupcake with three clear layers is shown on a white marbled surface. The bottom layer is a light yellow, fluffy cake with a moist texture. The middle layer is a smooth, creamy, off-white frosting that is thick and evenly spread. The top layer is a shiny, caramelized golden-brown sugar crust that appears crisp and slightly glossy. In the background, several more cupcakes with the same layers are out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cupcakes are perfect for making ahead. Prepare and refrigerate them up to 2 days in advance, but wait to caramelize the sugar topping until just before serving to keep it crisp.

What if I don’t have a kitchen torch for the caramelized topping?

If you don’t have a kitchen torch, you can place the cupcakes under a broiler for a few seconds to caramelize the sugar. Watch closely to prevent burning and ensure an even golden crust.