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
Scale
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.