Vanilla Bean Creme Brulee Cheesecake Cupcakes
Indulge in these creamy Vanilla Bean Creme Brulee Cheesecake Cupcakes, featuring a rich vanilla bean cheesecake base topped with a caramelized sugar crust for the perfect bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- ½ cup sour cream
- ¼ cup heavy cream
- Extra granulated sugar for topping
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar together until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add ⅔ cup sugar and beat until combined.
- Beat in eggs one at a time, then stir in vanilla bean paste, sour cream, and heavy cream until fully incorporated.
- Pour the cheesecake batter evenly over the crusts in the muffin tin.
- Bake for 18-22 minutes until the centers are set but still slightly jiggly.
- Cool cupcakes in the pan for 30 minutes, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake and caramelize with a kitchen torch until golden brown and crisp.
Notes
For an elegant touch, garnish with fresh berries or a light dusting of powdered sugar before serving.