Description
Indulgent mini cheesecakes with a graham cracker crust, creamy vanilla bean filling, and a perfectly caramelized sugar topping that creates an irresistible crackable crust just like traditional crème brûlée.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven
- Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners. This temperature ensures the cheesecakes bake gently and evenly without cracking or browning too quickly.
- Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. Press approximately 1 tablespoon of the mixture firmly into the bottom of each cupcake liner using the back of a spoon or a small flat-bottomed glass to create a compact base.
- Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until completely smooth and creamy with no lumps remaining, about 2-3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined but avoid overmixing which can incorporate too much air into the batter.
- Fill the Cupcakes
- Pour the cheesecake batter evenly over the prepared crusts in each cupcake liner, filling them about 3/4 full. Tap the muffin tin gently against the counter a few times to release any air bubbles in the batter.
- Bake the Cheesecakes
- Bake in the preheated oven for 20-25 minutes, or until the centers are just set and the tops appear slightly puffed but not cracked. The cheesecakes should still have a slight jiggle in the center when the pan is gently shaken. Remove from the oven and allow the cupcakes to cool completely to room temperature before refrigerating for at least 2 hours or preferably overnight.
- Add the Crème Brûlée Topping
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake cupcake. Use a kitchen torch to carefully caramelize the sugar until it melts and turns a deep amber color. Keep the torch moving to avoid burning any spots. Let the caramelized sugar cool and harden for 3-5 minutes to form a crisp, crackable crust.
- Serve and Enjoy
- Serve these delightful Vanilla Bean Crème Brûlée Cupcakes chilled for the perfect contrast between the cool, creamy cheesecake and the warm, crisp caramelized sugar topping.
Notes
- If you don’t have a kitchen torch, you can place the sugar-topped cupcakes under a broiler for 1-2 minutes, watching carefully to prevent burning.
- For the best flavor, allow the cheesecakes to chill overnight before adding the brûléed topping.
- The caramelized sugar topping is best added just before serving as it will soften over time in the refrigerator.
- You can substitute vanilla bean paste (1 tablespoon) if vanilla beans aren’t available.
- These cupcakes can be stored in the refrigerator for up to 3 days before adding the sugar topping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg