Description
Indulge in these delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes, combining the creamy richness of cheesecake with a crunchy caramelized sugar topping. Each cupcake features a buttery graham cracker crust, a smooth vanilla bean-infused cheesecake filling, and is finished with the classic brûlée caramelized sugar crust for a perfect balance of textures and flavors.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean, seeds scraped
- 1 cup sour cream
Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners to prepare for baking.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles sandy crumbs.
- Form Crusts and Bake: Press about one tablespoon of the crumb mixture firmly into the bottom of each cupcake liner to create the crust base. Bake these crusts for 8 minutes, then remove from the oven and allow them to cool.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
- Add Eggs and Vanilla: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in the vanilla extract and the scraped seeds from the vanilla bean to infuse deep vanilla flavor.
- Fold in Sour Cream: Gently fold the sour cream into the cheesecake batter until fully incorporated and smooth, taking care not to overmix.
- Fill Cupcake Liners: Spoon the cheesecake mixture evenly over the cooled crusts, filling each cupcake liner about three-quarters full to allow room for rising.
- Bake the Cheesecake Cupcakes: Bake for 20–25 minutes or until the edges are set but the centers still jiggle slightly when shaken gently. Remove from oven and cool at room temperature, then chill in the refrigerator for at least 2 hours to set fully.
- Add Sugar Topping: After chilling, sprinkle a thin, even layer of granulated sugar over each cupcake’s surface to prepare for caramelizing.
- Caramelize the Sugar: Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust, moving the flame evenly across the cupcakes. Alternatively, place under an oven broiler for a short time, watching carefully to prevent burning.
- Cool and Serve: Allow the caramelized sugar topping to cool and harden for a few minutes before serving your decadent vanilla bean crème brûlée cheesecake cupcakes.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- The chilling step is crucial for the cheesecake to set properly before caramelizing the sugar topping.
- When using the broiler method to caramelize sugar, keep a close eye as sugar can burn quickly.
- Vanilla bean seeds enhance flavor but can be substituted with additional vanilla extract if unavailable.
- Make sure to use cupcake liners that are sturdy enough to hold the cheesecake batter during baking.
- These cupcakes can be stored in the refrigerator for up to 3 days.
