Description
Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine creamy cheesecake with the crisp, caramelized sugar top of crème brûlée in a perfectly portioned dessert infused with real vanilla bean flavor.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean
- 2 tablespoons heavy cream
- Pinch of salt
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter for the crust. Press about 1 tablespoon into each liner and bake for 5 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Stir in sour cream, heavy cream, vanilla bean paste, and a pinch of salt until combined.
- Spoon mixture over cooled crusts and tap pan to remove air bubbles.
- Bake for 18–22 minutes until centers are just set but slightly jiggly.
- Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Before serving, sprinkle a thin layer of sugar on top of each cupcake and caramelize with a kitchen torch until golden and crisp.
- Let the sugar cool and harden for 1–2 minutes before serving.
Notes
- Top with whipped cream or berries for added richness.
- Use crushed vanilla wafers or shortbread for crust variation.
- Add a touch of liqueur like Grand Marnier for elegance.
- Use brown sugar for a deeper caramel flavor in the brûlée.
- Freeze without the topping and brûlée just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
