Vanilla Bean Crème Brûlée Cheesecake Cupcakes ✨
Ingredients
For the Crust:
1 cup (120g) graham cracker crumbs (or vanilla wafer crumbs)
2 tbsp granulated sugar
4 tbsp (60g) unsalted butter, melted
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tbsp cornstarch (for extra creaminess)
1 large egg
1 large egg yolk
½ cup (120ml) heavy cream
1 ½ tsp vanilla bean paste (or pure vanilla extract)
For the Crème Brûlée Topping:
¼ cup (50g) granulated sugar
Fresh berries (optional, for garnish)
Instructions
Make the Crust:
Preheat Oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press & Bake: Divide mixture into cupcake liners, pressing firmly. Bake for 5 minutes, then let cool.
Make the Cheesecake Filling:
Beat Cream Cheese & Sugar: In a large bowl, beat cream cheese, sugar, and cornstarch until smooth.
Add Wet Ingredients: Mix in egg, egg yolk, heavy cream, and vanilla bean paste until combined. Avoid overmixing.
Fill & Bake: Divide batter evenly over cooled crusts. Bake for 18–22 minutes until edges are set but centers still slightly jiggle.
Cool & Chill: Let cupcakes cool to room temperature, then refrigerate for at least 4 hours (or overnight).
Make the Crème Brûlée Topping:
Sprinkle Sugar: Before serving, evenly sprinkle about 1 teaspoon of granulated sugar over each cheesecake.
Caramelize: Use a kitchen torch to melt and caramelize the sugar until golden and crispy. Let sit for a minute to harden.