Name: Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1/2 cup heavy cream; 1 vanilla bean, seeds scraped; 1 teaspoon vanilla extract; 1/4 cup granulated sugar (for topping)

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If you’re looking for a dessert that’s not just delicious but also impressively elegant, you’ve come to the right place! This Vanilla Bean Crème Brûlée Cheesecake Cupcake recipe has stolen my heart. The creamy cheesecake filling paired with that signature caramelized sugar crust makes each bite a delightful experience. Perfect for family gatherings, dinner parties, or even cozy evenings at home, it’s a treat that will have everyone asking for seconds!

What makes this recipe truly special is its simplicity. You can whip it up with ease and enjoy the blissful flavors without spending hours in the kitchen. Trust me; this dessert will quickly become a favorite in your household, just like it has in mine.

Why You’ll Love This Recipe

Easy to Make: With simple steps and easily accessible ingredients, you’ll find this recipe is a breeze.
Family-Friendly: Kids and adults alike will adore these delightful cupcakes—they’re always a hit!
Elegant Presentation: The crème brûlée topping gives an impressive touch, making them perfect for special occasions.
Make-Ahead Convenience: Prepare them in advance and chill—perfect for busy weeknights or last-minute guests!
Delicious Flavor: The combination of vanilla bean and rich cheesecake is simply irresistible.

Ingredients You’ll Need

These are simple, wholesome ingredients that make up our Vanilla Bean Crème Brûlée Cheesecake Cupcakes. Gather these items to create something truly special!

For the Crust:

1 cup grachicken chicken ham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons 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
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped
1 teaspoon vanilla extract

For the Crème Brûlée Topping:

1/4 cup granulated sugar (for topping)

Variations

This recipe is wonderfully flexible! Here are some fun ideas to mix things up:

Add Fruit: Toss in fresh berries or a fruit compote on top before adding the crème brûlée layer for a fruity twist.
Change Up the Extracts: Swap out vanilla extract for almond or hazelnut extract to change the flavor profile.
Go Chocolatey: Mix in cocoa powder into the cheesecake batter for a chocolate version that’s equally delightful.
Nutty Touch: Add crushed nuts into the crust mixture for added texture and flavor!

How to Make Vanilla Bean Crème BrûlIngredients

Step 1: Prepare the Oven and Tin

First things first—preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners. This step ensures that your cupcakes bake evenly while making cleanup easy!

Step 2: Make the Crust

In a small bowl, mix together your grachicken chicken ham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1 tablespoon of this mixture into each cupcake liner to create an even layer. This forms a crunchy base that complements the creamy filling perfectly!

Step 3: Prepare the Cheesecake Filling

Grab a large bowl and beat together the softened cream cheese and sugar until smooth and creamy. Add in your eggs one at a time, mixing well after each addition—this helps achieve that silky texture we all love. Finally, stir in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until fully incorporated.

Step 4: Assemble and Bake

Divide your cheesecake batter evenly among the prepared liners, filling each about 3/4 full. Bake them in your preheated oven for 20–25 minutes or until the centers are set but still slightly jiggly. Once done, remove from the oven and let them cool at room temperature—this step is crucial for achieving that perfect texture.

Step 5: Chill

After cooling down, refrigerate your cupcakes for at least 2 hours or until they are thoroughly chilled and set. Chilling helps develop those rich flavors while ensuring they hold their shape when served.

Step 6: Add the Crème Brûlée Topping

Just before serving, sprinkle about 1 teaspoon of granulated sugar over each chilled cupcake. Using a kitchen torch carefully caramelizes the sugar until it forms that beautiful crisp top we all adore. Allow it to cool for 1–2 minutes before diving in—you want that satisfying crack when you take your first bite!

Pro Tips for Making Vanilla Bean Crème BrûlIngredients

Creating the perfect Vanilla Bean Crème Brûlée Cheesecake Cupcakes can be a delightful experience! Here are some tips to help you succeed:

Use room temperature ingredients: Bringing your cream cheese and eggs to room temperature ensures a smooth batter, resulting in a creamy texture without lumps.
Don’t overbake: Keeping the centers slightly jiggly when removing from the oven is key. This will help maintain a creamy consistency once they cool and set.
Chill thoroughly: Allowing the cupcakes to chill for at least 2 hours not only enhances flavor but also helps firm up the cheesecake filling, making it easier to caramelize the sugar topping later.
Caramelize sugar carefully: When using a kitchen torch, keep it moving to avoid burning any spots. A well-caramelized top should be golden with a glassy finish!
Serve immediately after caramelizing: For the best texture and flavor, serve these cupcakes right after you’ve torched them so that the sugar topping stays crisp.

How to Serve Vanilla Bean Crème BrûlIngredients

Presenting your Vanilla Bean Crème Brûlée Cheesecake Cupcakes can be just as delightful as making them! Here are some ideas for serving that will impress your guests:

Garnishes

Fresh berries: A handful of berries like raspberries or strawberries adds a pop of color and a burst of freshness that complements the rich cheesecake.
Mint leaves: A few sprigs of fresh mint provide a lovely contrast in color and a refreshing note that balances out the sweetness.

Side Dishes

Mixed green salad: A light salad with arugula, cherry tomatoes, and a lemon vinaigrette offers a refreshing counterpoint to the richness of the cheesecake.
Fruit coulis: Drizzling a homemade fruit coulis—like raspberry or mango—around each cupcake not only enhances presentation but adds extra flavor layers.
Coffee or tea: Pairing these cupcakes with a warm cup of coffee or herbal tea creates an ideal dessert experience, perfect for winding down after a meal.

With these tips and serving suggestions, your Vanilla Bean Crème Brûlée Cheesecake Cupcakes are sure to be both visually stunning and deliciously satisfying! Enjoy creating this sweet treat!

Make Ahead and Storage

This Vanilla Bean Crème Brûlée Cheesecake Cupcakes recipe is perfect for meal prep! You can easily make these delightful treats ahead of time, allowing them to chill and set in the fridge until you’re ready to impress your family or guests.

Storing Leftovers

Store any leftover cupcakes in an airtight container in the refrigerator.
They will stay fresh for up to 3 days.
Avoid adding the caramelized sugar topping until just before serving to maintain its crispness.

Freezing

These cheesecake cupcakes freeze well if stored correctly.
Wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe container.
They can be frozen for up to 2 months. Thaw them overnight in the refrigerator when you’re ready to enjoy.

Reheating

For the best texture, it’s recommended not to reheat these cupcakes.
If you prefer them at room temperature, simply let them sit out for about 30 minutes before serving.

FAQs

Here are some common questions you might have about making Vanilla Bean Crème Brûlée Cheesecake Cupcakes.

Can I use a different crust for my Vanilla Bean Crème BrûlIngredients?

Absolutely! You can substitute graham cracker crumbs with digestive biscuits or even gluten-free cookie crumbs for a delicious variation. Just ensure they’re finely crushed for an even crust.

How do I know when my cheesecake filling is ready?

The filling should be set but still slightly jiggly in the center when you remove it from the oven. It will continue to firm up as it cools in the refrigerator.

Is it necessary to chill the cupcakes?

Yes, chilling is crucial! It helps the flavors meld beautifully and ensures a creamy texture that’s truly irresistible.

What if I don’t have a kitchen torch for caramelizing sugar?

If you don’t have a kitchen torch, you can broil the cupcakes on high in your oven. Just be sure to watch them closely so they don’t burn!

Final Thoughts

I hope you feel inspired to make these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes! They not only look stunning but also bring an irresistible blend of creamy and crunchy textures that everyone will love. Enjoy every step of creating this dessert, and don’t hesitate to share it with your friends and family. Happy baking!

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Author: Autumn
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

Indulge in the elegance of Vanilla Bean Crème Brûlée Cheesecake Cupcakes, where creamy cheesecake meets a delightful caramelized sugar topping. These mini desserts are perfect for any occasion, from casual family dinners to festive gatherings. Each cupcake features a rich cheesecake filling infused with real vanilla bean, nestled in a buttery crust, and finished with a satisfying crack of caramelized sugar. Best of all, they’re simple to make, allowing you to impress your guests without spending hours in the kitchen. Prepare them ahead of time for maximum convenience and enjoy their irresistible flavor and stunning presentation.

Ingredients

Scale

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 vanilla bean, seeds scraped
1 teaspoon vanilla extract
1/4 cup granulated sugar (for topping)

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Instructions

Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs, sugar, and melted butter; press into each liner.
Beat cream cheese and sugar until smooth; add eggs one at a time. Mix in sour cream, heavy cream, vanilla seeds, and extract until well blended.
Fill liners with cheesecake batter; bake for 20–25 minutes until centers are set but slightly jiggly.
Cool at room temperature before chilling in the refrigerator for at least 2 hours.
Just before serving, sprinkle sugar on top and caramelize using a kitchen torch.