Description
These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy, rich texture of cheesecake infused with fragrant vanilla bean paste, topped with a crisp caramelized sugar crust reminiscent of crème brûlée. Perfectly portioned in cupcake form, they feature a buttery graham cracker crust, smooth filling, and a crunchy torched sugar topping for a delightful dessert experience.
Ingredients
Scale
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter (melted)
For the Cheesecake Filling
- 1 cup granulated sugar
- 16 oz cream cheese (softened)
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
For the Topping
- Turbinado sugar (for topping)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners to prevent sticking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture firmly into the bottom of each muffin cup, creating an even crust layer.
- Bake Crust: Bake the crusts for 8–10 minutes, or until they turn golden brown. Remove and allow them to cool completely before adding the filling.
- Prepare Cheesecake Batter: In another mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth. Add the sour cream, vanilla bean paste, and heavy cream, mixing thoroughly to combine all ingredients evenly.
- Add Eggs: Incorporate the eggs one at a time, mixing gently after each addition to maintain a smooth batter without incorporating excess air.
- Fill Muffin Cups: Pour the cheesecake batter over the cooled crusts, filling each cup about three-quarters full to allow room for slight rise during baking.
- Bake Cheesecakes: Bake for 18–20 minutes, or until the centers are mostly set but still have a slight jiggle. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours to set completely.
- Caramelize Topping: Before serving, sprinkle a thin, even layer of turbinado sugar on top of each cupcake. Use a kitchen torch or broiler to caramelize the sugar until it forms a crisp, golden crust similar to crème brûlée.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Use parchment liners for easy removal of cupcakes.
- Allow adequate chilling time to help the cheesecake set firmly.
- When caramelizing the sugar, watch closely to prevent burning.
- Vanilla bean paste can be substituted with high-quality vanilla extract if needed.
