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Jessica

Vanilla Bean Crème Brûlée Cheesecake Cupcakes Delight You!

Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes with a crispy caramelized sugar topping.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup granulated sugar for topping

Method
 

  1. Preheat your oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the cupcake liners, pressing it down firmly to form a crust.
  3. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add the vanilla extract and vanilla bean paste, mixing until well incorporated.
  4. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix. Gently fold in the sour cream and heavy cream until smooth.
  5. Pour the cheesecake batter over the crusts in the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
  6. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Once cooled, refrigerate the cupcakes for at least 4 hours, preferably overnight.
  8. Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Allow the sugar to cool and harden for a few minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 22gProtein: 5gFat: 24gSugar: 22g

Notes

  • For a chocolate twist, substitute 1/4 cup of the cream cheese with melted chocolate.
  • For a fruit variation, top the cooled cupcakes with fresh berries before adding the caramelized sugar.

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