Description
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with the elegant touch of vanilla bean and a crisp caramelized sugar topping. Perfectly portioned for individual servings, these cupcakes feature a buttery graham cracker crust, a smooth and luscious vanilla bean-infused cheesecake filling, and a signature brûlée topping achieved with caramelized sugar for a deliciously crisp finish.
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
Brûlée Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners to prepare for baking.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix them together until the texture resembles sandy crumbs.
- Form and Bake Crusts: Press about one tablespoon of the crumb mixture into the bottom of each cupcake liner to create an even crust layer. Bake in the preheated oven for 8 minutes. Remove and allow to cool completely.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese alongside granulated sugar until the mixture is smooth and creamy, free of lumps.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a homogenous batter. Then, mix in the vanilla extract along with the scraped vanilla bean seeds for aromatic flavor.
- Fold in Sour Cream: Gently fold the sour cream into the cream cheese batter until well combined and smooth without overmixing.
- Fill Cupcake Liners: Spoon the cheesecake filling over the cooled crusts, filling each liner about three-quarters full to allow space for rising.
- Bake Cheesecake: Bake the cupcakes for 20-25 minutes or until the edges are set but the centers still jiggle slightly when shaken. Remove from oven and cool at room temperature.
- Chill: Refrigerate the cupcakes for at least 2 hours to allow the cheesecake to set fully.
- Caramelize Sugar Topping: Once chilled, sprinkle a thin, even layer of granulated sugar over the tops of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under a broiler, watching closely to prevent burning.
- Serve: Let the caramelized topping cool for a few minutes and harden before serving these decadent vanilla bean crème brûlée cheesecake cupcakes.
Notes
- Be careful not to overbake the cheesecake; the center should remain slightly jiggly for the perfect creamy texture.
- If you don’t have a kitchen torch, broiling the sugar topping is a good alternative, but watch it closely to avoid burning.
- Allow the cupcakes to chill thoroughly as this helps the cheesecake set and enhances the flavors.
- Use full-fat cream cheese and sour cream for the best texture and flavor.
