Vanilla Bean Creme Brulee Cheesecake Cupcakes
Indulge in these rich and creamy Vanilla Bean Creme Brulee Cheesecake Cupcakes, featuring a luscious vanilla bean cheesecake base topped with a caramelized sugar crust for the perfect elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
- 1 tsp vanilla extract
- Additional granulated sugar for brulee topping
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar until evenly combined. Press about 1 tbsp of this mixture into the bottom of each cupcake liner to form the crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add 2/3 cup sugar and mix until combined.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Mix in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until smooth.
- Pour the cheesecake batter evenly over the crusts in the cupcake liners.
- Bake for 22-25 minutes or until the centers are almost set but slightly jiggly.
- Remove from oven and cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Before serving, sprinkle about 1 tsp granulated sugar evenly on top of each cupcake and use a kitchen torch to caramelize the sugar until golden and crisp.
- Allow the sugar to harden for a minute and enjoy your creme brulee cheesecake cupcakes.
Notes
For best results, use a kitchen torch for caramelizing the topping; alternatively, broil the cupcakes briefly while watching closely to avoid burning.