Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes with a Crispy Sugar Top
Recipe
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 vanilla bean, scraped (or 1 tablespoon vanilla extract)
For the Crème Brûlée Topping:
1/4 cup heavy cream
1 tablespoon granulated sugar
Directions:
Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup and press it down firmly to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and vanilla bean seeds (or extract). Mix until fully combined.
Pour the cheesecake batter over the graham cracker crust in each muffin cup, filling each about 3/4 full.
Bake for 18-20 minutes, or until the centers are just set. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cheesecakes are fully cooled, refrigerate them for at least 4 hours or overnight.
Before serving, add a small spoonful of heavy cream and sugar to each cheesecake and use a kitchen torch to caramelize the sugar, creating the signature crème brûlée topping.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 4 hours 35 minutes (including chilling time)
Kcal: 310 kcal per cupcake
Servings: 12 cupcakes