Description
Indulge in these Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes, combining the creamy richness of cheesecake with the elegant caramelized sugar topping of crème brûlée. Perfectly portioned as individual desserts, these cupcakes feature a graham cracker crust, smooth vanilla bean-infused cheesecake filling, and a crisp, golden brûlée topping for an impressive and delicious treat.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tablespoon pure vanilla extract
- Seeds from 1 vanilla bean
- 1/4 teaspoon salt
For the topping:
- 1/4 cup granulated sugar for caramelizing
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for the crust and filling.
- Make the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Divide this mixture among the muffin liners and firmly press into the bottoms to form the crust layer. Bake for 5 minutes, then remove and allow to cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy without lumps. Add the eggs one at a time, mixing just until incorporated after each addition to avoid overmixing.
- Incorporate remaining ingredients: Add heavy cream, pure vanilla extract, vanilla bean seeds, and salt to the cream cheese mixture and blend until fully smooth and homogeneous.
- Fill muffin cups: Spoon the cheesecake filling evenly over the cooled crusts in the muffin tin, filling each about three-quarters full.
- Bake the cupcakes: Bake for 18 to 22 minutes until the centers are set but retain a slight jiggle, ensuring a creamy texture.
- Cool and chill: Remove from oven and allow cupcakes to cool completely at room temperature. Transfer to refrigerator and chill for at least 2 hours or until fully firm.
- Caramelize topping: Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each cupcake’s surface. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown, creating a crisp, brûlée topping. Alternatively, you may briefly broil the tops, watching carefully to prevent burning.
- Set and serve: Let the caramelized sugar harden for a few minutes before serving for the best texture and presentation.
Notes
- Ensure cream cheese is fully softened to achieve a smooth, lump-free cheesecake filling.
- Thoroughly chill the cupcakes before caramelizing the topping to maintain clean, set centers.
- If you do not have a kitchen torch, use the broiler setting briefly but watch carefully to avoid burning the sugar.
