If you love the luxurious creaminess of cheesecake paired with the silky, caramelized crunch of a classic crème brûlée, then the Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe is about to become your new obsession. These individual delights combine the rich texture of a cheesecake infused with the fragrant vanilla bean, all perched on a buttery graham cracker crust, and topped with that iconic brûléed sugar crust that crackles with every bite. It’s the perfect fancy dessert to impress guests or treat yourself to something truly special.
Ingredients You’ll Need
The beauty of this Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe lies in its straightforward yet delicious ingredients. Each component plays a vital role in creating the perfect balance of creamy, crunchy, and sweet textures that define this dessert.
- Cream cheese (8 oz, softened): Provides the silky, rich base of the cheesecake filling.
- Granulated sugar (1/2 cup): Sweetens and smooths out the cream cheese mixture.
- Eggs (3 large): Bind the filling and add structure for a perfectly creamy texture.
- Vanilla extract (1 tablespoon): Boosts the vanilla flavor with pure, warm notes.
- Vanilla bean (seeds scraped from 1 pod): This little gem packs a fragrant punch, delivering those tiny black specks of authentic vanilla flavor everyone loves.
- Sour cream (1 cup): Adds a subtle tanginess and velvety texture.
- Graham cracker crumbs (1 cup): Form a crisp, buttery crust that complements the creamy filling.
- Unsalted butter (1/4 cup, melted): Helps bind the crust and gives it a rich flavor.
- Brown sugar (1/4 cup): Mixes with the crust crumbs to add a caramel depth.
- Granulated sugar (1/4 cup for caramelizing): Essential for creating the signature crackly brûlée topping.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Liners
Start by preheating your oven to 325°F (160°C) and lining a standard muffin tin with cupcake liners. This simple step sets the stage for perfectly shaped cupcakes with no sticking or mess.
Step 2: Mix and Bake the Crust
Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl until it resembles sandy crumbs. Press about a tablespoon of this crumb mixture into the bottom of each cupcake liner, creating a firm crust layer. Bake them for 8 minutes to ensure the crust is nicely set and will hold up to the cheesecake filling.
Step 3: Make the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese with half a cup of granulated sugar until smooth and creamy. Then add eggs one at a time, mixing well after each addition to maintain the silky texture. Stir in the vanilla extract and the scraped vanilla bean seeds for that unmistakable rich vanilla flavor.
Step 4: Fold in the Sour Cream
Gently fold the sour cream into the cheesecake mixture, which adds silky smoothness and a slight tang that balances the sweetness beautifully.
Step 5: Fill and Bake the Cupcakes
Spoon the cheesecake mixture over your pre-baked crusts, filling each cupcake liner about three-quarters full. Bake for 20-25 minutes until the edges are set but the center still jiggles just slightly—this is key for that creamy, custard-like texture. Let them cool to room temperature, then chill in the fridge for at least 2 hours to firm up.
Step 6: Create the Brûlée Topping
Once chilled, sprinkle a thin, even layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can broil them briefly in the oven—just keep a close eye to avoid burning.
Step 7: Cool and Serve
Allow the caramelized topping to cool for a few minutes so it hardens into that signature crackly shell. Your Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe is now ready to be devoured!
How to Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Garnishes
A light dusting of powdered sugar or a few fresh berries can elevate the presentation and bring a fresh, fruity contrast to these rich cupcakes. A sprig of mint adds a lovely pop of color and subtle herbaceous aroma that complements the vanilla perfectly.
Side Dishes
Pair these cupcakes with a cup of freshly brewed coffee or a delicate tea to balance out the decadence. For an indulgent treat, serve alongside a scoop of vanilla bean ice cream or a citrusy sorbet to cut through the richness.
Creative Ways to Present
For a fun party twist, serve your crème brûlée cheesecake cupcakes in clear mini trifle dishes layered with fresh berries and whipped cream. Alternatively, garnish each cupcake with edible gold leaf or place them on pretty dessert plates with a drizzle of caramel or chocolate sauce for extra flair.
Make Ahead and Storage
Storing Leftovers
These cupcakes store beautifully in the refrigerator for up to 3 days. Keep them covered tightly with plastic wrap or in an airtight container to preserve their moisture and prevent the brûlée topping from softening.
Freezing
If you want to make these in advance, freeze the cupcakes without the caramelized topping for up to 1 month. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and caramelize the sugar topping fresh before serving.
Reheating
Since these are best served chilled, it’s recommended to enjoy them cold. But if you prefer a slightly warmer cupcake, allow them to come to room temperature for about 30 minutes before serving. Avoid microwaving as it may ruin the texture or melt the brûlée topping.
FAQs
Can I use vanilla extract instead of a vanilla bean?
Absolutely! While the vanilla bean seeds add a wonderful visual element and a deeper, more complex vanilla flavor, substituting with an extra half teaspoon of vanilla extract will still yield delicious results.
What if I don’t have a kitchen torch for caramelizing the sugar?
You can use your oven’s broiler setting to caramelize the sugar topping. Just place the cupcakes close to the heat source and watch them closely to prevent burning since this process happens quickly.
Why does my cheesecake filling crack sometimes?
Cracks usually form from overbaking or sudden temperature changes. Baking until the edges are set but the center still jiggles slightly and allowing the cupcakes to cool gradually helps keep the smooth, crack-free surface.
Can I make these cupcakes dairy-free or vegan?
This recipe relies heavily on cream cheese and sour cream for its signature texture and flavor, so substitutions are tricky. However, experimenting with dairy-free cream cheese alternatives and vegan sour creams might work with some adjustments.
How long do the brûléed tops stay crispy?
The caramelized sugar crust is crispiest right after it cools and hardens. Over time, especially if refrigerated, it can soften due to moisture. It’s best to brûlée the topping just before serving for maximum crunch.
Final Thoughts
I can’t recommend trying the Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe enough—it’s truly a show-stopping dessert that brings together the best of both cheesecake and crème brûlée worlds. With its rich, creamy filling, buttery crust, and that irresistible crackly caramel topping, these cupcakes will quickly become a beloved favorite at your dinner parties or cozy nights in. Go ahead and treat yourself—you deserve it!
Print
Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 2 hours 48 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes that combine the rich creaminess of classic cheesecake with the delicate fragrance of vanilla bean, all atop a buttery graham cracker crust. Finished with a perfectly caramelized sugar topping, they offer the perfect individual dessert experience with a luxurious crème brûlée twist.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
Cheesecake Filling
- 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
Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners to prevent sticking and ease serving.
- Make the crust mixture: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and brown sugar. Stir until the mixture resembles a sandy texture.
- Form and bake crusts: Press about a tablespoon of the crumb mixture firmly into the bottom of each cupcake liner to create an even crust layer. Bake in the oven for 8 minutes, then remove and allow to cool completely.
- Prepare cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Mix in the vanilla extract and the scraped seeds from the vanilla bean for a fragrant, rich vanilla flavor.
- Fold in sour cream: Gently fold the sour cream into the batter until the mixture is smooth and uniform, taking care not to deflate the batter.
- Fill cupcake liners: Spoon the cheesecake mixture over the cooled crusts, filling each liner about three-quarters full to allow room for slight rising during baking.
- Bake the cheesecake cupcakes: Bake the cupcakes for 20-25 minutes or until the edges are set but the center still jiggles slightly when gently shaken. Remove from oven and cool at room temperature before chilling in the refrigerator for at least 2 hours to fully set.
- Caramelize the topping: Once chilled, sprinkle a thin, even layer of granulated sugar over each cupcake’s surface.
- Create the brûlée layer: Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust on top. Alternatively, place under a broiler to caramelize the sugar, watching carefully to prevent burning.
- Cool and serve: Allow the caramelized topping to cool for a few minutes until hardened, then serve these luscious cheesecake cupcakes chilled for an indulgent treat.
Notes
- For best results, ensure cream cheese is fully softened to prevent lumps in the batter.
- If you don’t have a kitchen torch, broiling the cupcakes briefly works well but requires close attention to avoid burning.
- Allow chilling time to let the cheesecake set properly; overnight chilling enhances flavor and texture.
- Vanilla bean adds an extra depth of flavor over vanilla extract alone; if unavailable, increase vanilla extract to 2 teaspoons.
- You can store these cupcakes in the refrigerator covered for up to 3 days.
