Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Deliciously creamy cheesecake cupcakes with a caramelized sugar top, perfect for any dessert lover.
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs For the base (don’t skip the press).
- 4 tbsp Butter Melted, because liquid gold.
Cheesecake Filling Ingredients
- 16 oz Cream cheese Full fat, please don’t be the hero with the low-fat block.
- 1/2 cup Granulated sugar The backbone of sweetness.
- 1 tbsp Vanilla bean paste All the vanilla without theatrics.
- 1 large Egg The binder and mood stabilizer.
- 1/2 cup Sour cream For tang and maturity.
- 1/2 cup Heavy cream Because texture matters.
Topping Ingredients
- 1/4 cup Caramel sauce Drizzle-ready, store-bought is fine in a pinch.
- 2 tbsp Brown sugar For the brûlée.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of each liner to form a crust.
Cheesecake Filling
- In another bowl, beat the cream cheese and granulated sugar until smooth.
- Add vanilla bean paste, egg, sour cream, and heavy cream, mixing until well combined.
- Pour the cream cheese mixture over the crusts in the liners, filling them about 3/4 full.
Baking
- Bake for 18-20 minutes, or until set but slightly jiggly in the center.
- Remove from the oven and let them cool completely.
Chilling and Serving
- Once cooled, refrigerate for at least 2 hours.
- Before serving, drizzle caramel sauce on top and sprinkle brown sugar.
- Use a kitchen torch to carefully caramelize the sugar until it becomes golden and crispy.
Notes
Don’t overbake; chill them hard in the fridge. Torch with confidence and use decorative liners, but be mindful they can affect how the crust peels.