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)
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.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg