Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the luxurious creaminess of classic cheesecake with the elegant caramelized topping of crème brûlée. With their buttery graham cracker crust and rich vanilla bean flavor, these mini cheesecakes are an ideal dessert for special occasions or refined gatherings.
Ingredients
For the Crust
- 1 cup graham cracker crumbs or digestive biscuits, finely crushed
- 4 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling
- 16 oz 2 blocks cream cheese, softened to room temperature
- ¼ cup sour cream
- 2 tablespoons heavy cream
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 to 1½ teaspoons vanilla bean paste or pure vanilla extract
- Pinch of salt
For the Brûlée Topping
- ¼ cup granulated sugar for caramelizing the tops
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin pan with paper cupcake liners and set aside.
- Prepare the Crust: In a small bowl, combine crushed graham crackers (or digestive biscuits), melted butter, and sugar. Mix until the texture resembles wet sand. Evenly distribute the mixture into each cupcake liner, pressing it firmly to form a compact crust.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps.
- Incorporate Sugar and Dairy: Add the granulated sugar, sour cream, vanilla bean paste, salt, and heavy cream. Continue to mix until the ingredients are fully blended and the batter is creamy.
- Add the Eggs: Lightly beat the eggs and incorporate them one at a time, mixing gently after each addition to avoid overmixing. The batter should be smooth and slightly thick.
- Fill the Liners: Spoon the batter over the prepared crusts, filling each liner approximately three-quarters full. Gently tap the muffin pan on the counter to release any trapped air bubbles.
- Bake: Place the pan in the preheated oven and bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly when shaken. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Remove from the oven and allow the cupcakes to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the texture to firm.
- Caramelize the Tops: Just before serving, sprinkle a thin, even layer of granulated sugar over each cupcake. Using a kitchen torch, gently caramelize the sugar until it forms a golden, crisp layer. If a torch is unavailable, place the cupcakes under a hot broiler for 1–2 minutes, keeping a close watch to prevent burning.
- Serve: Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy immediately for the perfect balance of creamy cheesecake and crunchy brûlée topping.