Description
These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes feature a creamy vanilla bean-infused cheesecake filling on a buttery graham cracker crust, topped with a perfectly caramelized sugar crust that adds a delightful crunch to every bite. Ideal for elegant dessert occasions or a special treat, these mini cheesecakes combine rich flavors and textures into convenient, single-serving cupcakes.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
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
Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Prepare the crust: Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, thoroughly mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined. Divide this mixture among the liners, pressing firmly at the bottom of each cup to create an even crust base. Bake for 5 minutes to set the crust, then remove from the oven and allow to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese alongside the sugar until the texture becomes smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating. Stir in the heavy cream, vanilla extract, the scraped seeds from the vanilla bean, and salt, mixing until the filling is smooth and homogenous.
- Fill and bake: Spoon the prepared cheesecake filling evenly over the cooled graham cracker crusts in each muffin liner, filling each about three-quarters full to allow room for slight rising. Bake in the preheated oven for 18 to 22 minutes, or until the centers are set but still slightly jiggly when gently shaken.
- Chill the cupcakes: Remove the cheesecake cupcakes from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the cupcakes for at least 2 hours or until they are fully chilled and set, which will improve texture and flavor.
- Caramelize the topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar by melting it until it turns golden brown and forms a crisp, glassy crust. If you don’t have a torch, place the cupcakes under a preheated broiler for a short time, watching closely to avoid burning. Allow the caramelized sugar layer to harden for a few minutes before serving to enjoy the classic crème brûlée texture contrast.
Notes
- Ensure the cream cheese is fully softened at room temperature to achieve a smooth filling without lumps.
- Chill the cupcakes thoroughly before caramelizing the topping to get clean, set centers that hold their shape.
- If you do not have a kitchen torch, use the broiler method to caramelize sugar, but watch closely to prevent the sugar from burning.
- Press the crust firmly and evenly in each cupcake liner for a sturdy base that holds up during baking and serving.
- The slight jiggle in the cheesecake centers after baking is normal and they will firm up as they chill.
