Description
Indulge in the rich and creamy Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These delightful treats combine a buttery graham cracker crust with a smooth vanilla bean infused cheesecake filling, topped with a classic caramelized sugar crust for a perfect bite-size dessert.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter (melted)
Cheesecake Filling
- 1 cup granulated sugar
- 16 oz cream cheese (softened)
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
Topping
- Turbinado sugar (for topping)
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners to prepare for baking.
- Prepare crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture into the base of each muffin cup to form the crust.
- Bake crust: Bake the crusts for 8–10 minutes, or until they turn golden brown. Remove from oven and allow them to cool completely.
- Make filling: In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, vanilla bean paste, and heavy cream, mixing thoroughly to combine all ingredients well.
- Add eggs: Incorporate the eggs one at a time, mixing gently after each addition to maintain a smooth batter without overbeating.
- Fill cups: Pour the cheesecake batter over the cooled crusts, filling each muffin cup approximately three-quarters full to allow room for baking expansion.
- Bake cheesecake: Bake the filled muffin tin for 18–20 minutes, until the cheesecake is set but still has a slight jiggle in the center. Remove from oven and cool to room temperature.
- Chill: Refrigerate the cheesecake cupcakes for at least 4 hours to allow them to fully set and develop their creamy texture.
- Caramelize topping: Before serving, sprinkle an even layer of turbinado sugar atop each cupcake. Using a kitchen torch or placing briefly under the broiler, caramelize the sugar until golden and crisp to create the classic brûlée crust.
Notes
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overbeat eggs to prevent cracking during baking.
- Use a kitchen torch for best caramelization control; if using a broiler, watch closely to prevent burning.
- Refrigerate for at least 4 hours, but overnight chilling improves flavor and texture.
- Handle caramelized sugar topping carefully as it will be hot and fragile.
