Description
Indulge in these decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes, featuring a creamy cheesecake filling atop a buttery graham cracker crust, finished with a perfectly caramelized sugar topping for a delightful crunch!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 1/4 cup heavy cream
- 1/4 cup sugar (for brûlée topping)
Instructions
- Preheat the oven to 325°F (163°C) and line a cupcake tin with liners.
- Mix the graham cracker crumbs and melted butter, pressing the mixture into the bottom of each cupcake liner. Bake for 5-7 minutes until golden and set aside.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla bean paste and heavy cream until fully incorporated.
- Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes until the centers are just set. Allow the cupcakes to cool at room temperature, then refrigerate for at least 2 hours or until firm.
- Before serving, sprinkle a thin layer of sugar over each cupcake and use a kitchen torch to caramelize the tops until they form a golden, crispy crust.
- Let the caramel cool slightly before serving.
Notes
For a smoother filling, ensure the cream cheese is at room temperature before mixing. Use a kitchen torch for best results when caramelizing the sugar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
