Description

These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with the elegant caramelized sugar topping of crème brûlée. Featuring a buttery graham cracker crust, smooth vanilla bean-infused filling, and a delightful crunchy caramelized sugar finish, these cupcakes are perfect for impressing guests or indulging in a luxurious treat.

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.25 cups unsalted butter (melted)

Cheesecake 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)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners to prevent sticking and for easy removal.
Make Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the texture resembles wet sand. Press about a tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust.
Bake the Crust: Bake the crusts for 8–10 minutes or until golden. Remove from oven and allow them to cool completely to set the crust before adding the filling.
Prepare Cheesecake Filling: In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, vanilla bean paste, and heavy cream, mixing thoroughly to incorporate all ingredients evenly.
Add Eggs: Add the eggs one at a time, gently mixing after each addition to avoid overbeating and to maintain a smooth batter.
Fill Muffin Cups: Pour the cheesecake batter over the cooled crusts, filling each cup about three-quarters full to allow room for slight rising during baking.
Bake Cheesecake Cups: Bake the filled muffin tin for 18–20 minutes until the filling is set but still has a slight jiggle in the center. Remove from oven and let cool to room temperature.
Chill: Refrigerate the cheesecake cupcakes for at least 4 hours to firm up and develop flavor.
Caramelize Sugar Topping: Before serving, sprinkle turbinado sugar evenly over each cupcake. Use a kitchen torch or the oven broiler to caramelize the sugar until it forms a crisp, golden-brown crust characteristic of crème brûlée.

Notes

Ensure the cream cheese is softened to room temperature for a smoother filling.
Do not overbeat the eggs to keep the cheesecake texture creamy, not cakey.
Use parchment liners for easy cupcake removal and clean-up.
Allow the cupcakes to chill thoroughly before adding the caramelized sugar topping to help with texture contrast.
If using a broiler to caramelize sugar, watch closely to avoid burning.
These cupcakes are best served within 2 days for optimal freshness.