Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes perfectly blend creamy cheesecake with a crunchy crust and a caramelized sugar topping, creating an indulgent dessert that's visually stunning and delicious.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Can substitute with digestive biscuits or a gluten-free alternative.
- 4 tablespoons Butter, melted Helps bind the crust together.
- 2 tablespoons Granulated sugar For added sweetness in the crust.
For the cheesecake filling
- 8 ounces Cream cheese Room temperature for easier mixing.
- 1/2 cup Granulated sugar Sweetens the filling.
- 2 teaspoons Vanilla bean paste Provides rich flavor.
- 1/2 cup Sour cream Adds tanginess and creaminess.
- 1 large Egg Binds the cheesecake.
- 1/2 cup Heavy cream Ensures a smooth texture.
For the topping
- 2 tablespoons Brown sugar For caramelizing on top.
- optional Caramel sauce For drizzling when serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a cupcake tin with paper liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of each cupcake liner.
- In another bowl, beat the cream cheese until smooth. Gradually blend in the granulated sugar, vanilla bean paste, and sour cream until well combined.
- Add the egg and heavy cream to the mixture, mixing until smooth.
- Spoon the cheesecake batter over the crust in each cupcake liner, filling them about two-thirds full.
Baking
- Bake for approximately 20-25 minutes or until the centers are just set.
- Allow them to cool at room temperature, then refrigerate for at least two hours to chill.
Caramelizing
- Prior to serving, sprinkle a layer of brown sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it's golden and crispy.
- Drizzle with caramel sauce if desired.
Notes
These cupcakes can be garnished with fresh berries or whipped cream. Store in an airtight container in the refrigerator for up to four days. You can freeze the prepared cupcakes before caramelizing the top; just let them thaw in the fridge before caramelizing.