Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the classic caramelized sugar topping of crème brûlée. Featuring a buttery graham cracker crust and infused with real vanilla bean, these individual-sized desserts are perfect for elegant gatherings or a special treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the oven and muffin tin: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners to ensure easy removal and neat presentation.
- Make the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the base.
- Mix the cheesecake filling: In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each to incorporate them fully and maintain a smooth texture.
- Add the remaining filling ingredients: Stir in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until the mixture is fully combined and smooth.
- Fill the cupcake liners: Pour the cheesecake batter over the crusts, filling each liner about 3/4 full to allow room for slight rising during baking.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until the centers are set but still slightly jiggly. This ensures the creamy texture of cheesecake remains.
- Cool and chill: Remove the cupcakes from the oven and let them cool completely at room temperature. Then refrigerate for at least 2 hours to firm up the filling for a perfect slice.
- Caramelize the topping: Just before serving, evenly sprinkle about 1 teaspoon of granulated sugar on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden crust reminiscent of crème brûlée.
- Serve: Allow the caramelized sugar topping to cool and harden for about a minute before serving to enjoy the satisfying crack and creamy texture contrast.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Ensure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
- If you don’t have a kitchen torch, place the cupcakes under a broiler for 1-2 minutes to caramelize, watching carefully to prevent burning.
- For best results, chill the cheesecake cupcakes overnight instead of just 2 hours.
- To save time, prepare the crust and filling a day ahead and bake just before serving.
Keywords: Vanilla Bean Cheesecake, Crème Brûlée Cupcakes, Graham Cracker Crust, Caramelized Sugar Topping, Individual Cheesecakes
