Description
If you’re looking for a showstopping treat that combines elegance with indulgence, look no further than these Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
For the Brûlée Topping:
- 2–3 tablespoons granulated sugar (for caramelizing)
Instructions
Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons into the bottom of each liner to form a firm crust. Bake for 5 minutes, then cool.
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Add egg, vanilla bean paste, sour cream, and flour, mixing just until combined. Do not overmix.
Spoon the filling over the crusts, filling each cup almost to the top. Bake for 16–20 minutes, or until centers are just set. Let cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 2 hours.
Once fully chilled, sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping harden before serving.
Notes
- Use room temperature cream cheese for a silky filling
- Don’t overmix the batter—overbeating adds air and can cause cracking
- Bake in a water bath for ultra-smooth texture (optional but helpful)
- Chill completely before brûlée-ing for a firm base
- Torch carefully—keep the flame moving to avoid burning
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 220
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 10g
- Protein: 1g
Keywords: Vanilla Bean Crème Brûlée Cheesecake Cupcakes