Description
Indulge in these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes, featuring a creamy cheesecake filling, a buttery graham cracker crust, and a perfectly caramelized sugar topping. These elegant treats combine the best of cheesecake and crème brûlée, making them ideal for any special occasion or a sweet everyday dessert.
Ingredients
Scale
For the Cupcakes:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean, seeds scraped
- 1 cup sour cream
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat oven to 325°F (160°C) and line a standard muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until sandy.
- Press a tablespoon of the crumb mixture into the bottom of each cupcake liner to form the crust. Bake for 8 minutes, then remove and let cool.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and scraped vanilla bean seeds.
- Gently fold in sour cream until smooth.
- Spoon cheesecake mixture over cooled crusts, filling each liner about three-quarters full.
- Bake for 20-25 minutes or until edges are set but the center jiggles slightly. Cool at room temperature, then chill in the fridge for at least 2 hours.
- Once chilled, sprinkle a thin layer of granulated sugar over the tops of the cupcakes.
- Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, broil in the oven, watching closely to prevent burning.
- Let the cupcakes cool for a few minutes before serving.
Notes
- Ensure the cream cheese is at room temperature for a smooth batter.
- Chill the cupcakes thoroughly for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg