Description
These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with the crisp, caramelized top of crème brûlée. Perfectly portioned in cupcake form, they feature a buttery graham cracker crust, a luscious vanilla bean-infused filling, and a caramelized sugar topping for a delightful dessert experience ideal for any gathering or special occasion.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
Filling
- 1 cup granulated sugar
- 16 oz cream cheese, softened
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
Topping
- Turbinado sugar, for topping
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners to ensure easy removal of the cupcakes.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about one tablespoon of this mixture into the bottom of each muffin cup forming even crusts.
- Bake the crust: Bake the crusts in the preheated oven for 8 to 10 minutes, or until they turn a golden color. Remove and let them cool completely to ensure a firm base.
- Prepare cheesecake filling: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, vanilla bean paste, and heavy cream, mixing thoroughly to combine all ingredients evenly.
- Add eggs: Add the eggs one at a time into the mixture, gently mixing after each addition to prevent incorporation of too much air and to maintain a smooth batter.
- Fill muffin cups: Pour the cheesecake batter over the cooled crusts, filling each muffin liner about three-quarters full to allow room for setting.
- Bake the cupcakes: Bake for 18 to 20 minutes until the cheesecakes are set but still have a slight jiggle in the center. Remove from oven and allow to cool to room temperature.
- Chill the cupcakes: Refrigerate the cupcakes for at least 4 hours or overnight to allow them to fully set and develop flavors.
- Caramelize the topping: Just before serving, sprinkle turbinado sugar evenly on top of each cupcake. Use a kitchen torch or place under a broiler briefly to caramelize the sugar until it forms a crisp, golden crust characteristic of crème brûlée.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and smooth texture.
- The slight jiggle in the center after baking indicates the perfect doneness; avoid overbaking to prevent cracking.
- If a kitchen torch is unavailable, use your oven broiler set on high and watch closely to prevent burning during caramelization.
- Parchment liners help in easy removal, but if unavailable, lightly grease the muffin tin.
- Allowing the cupcakes to chill overnight enhances the flavor and texture.
