The scent of vanilla bean always brings me back to my grandmother’s kitchen, a place filled with warmth, laughter, and the most incredible desserts. For years, I chased that comforting elegance in my own baking. I love the smooth, rich texture of cheesecake, and who can resist the satisfying crack of a perfectly caramelized crème brûlée?
One lazy Sunday, while brainstorming dessert ideas for a potluck, it hit me: why not combine these two sophisticated treats into one glorious, portable bite? That moment of inspiration led to these incredible Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These aren’t just cupcakes; they’re a symphony of creamy cheesecake infused with real vanilla bean, topped with a delicate, custard-like crème brûlée, and finished with that signature crisp sugar shell.
It took a few tweaks to get the ratios just right, but the result is a dessert that looks incredibly fancy yet is surprisingly approachable. Get ready to impress everyone with these show-stopping Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
Why You’ll Love This Recipe
You truly create something special with these Vanilla Bean Crème Brûlée Cheesecake Cupcakes. First, you get the best of both worlds. Imagine the creamy, tangy goodness of a classic vanilla bean cheesecake married with the silky, rich custard and satisfying crunch of a crème brûlée topping.
It is a flavor and texture sensation! Second, individual portions make serving a breeze. No need to slice a whole cheesecake or fuss with ramekins; simply hand out these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
They look incredibly elegant on any dessert table, making them perfect for dinner parties, holidays, or just a sophisticated weekend treat. Furthermore, the real vanilla bean infusion elevates the flavor beyond compare, giving these Vanilla Bean Crème Brûlée Cheesecake Cupcakes a depth that extract simply cannot match. You will appreciate the convenience and the sheer deliciousness.
Ingredients You’ll Need
Crafting these amazing Vanilla Bean Crème Brûlée Cheesecake Cupcakes requires a few key components. Gather your ingredients before you begin; it makes the process much smoother.
For the Graham Cracker Crust:
* 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
* ¼ cup granulated sugar
* ½ cup unsalted butter, melted
For the Vanilla Bean Cheesecake Filling:
* 24 ounces (3 blocks) cream cheese, softened at room temperature
* 1 cup granulated sugar
* 2 large eggs, room temperature
* 1 large egg yolk, room temperature
* 1 teaspoon vanilla bean paste (or 1 vanilla bean, split and scraped)
* ¼ cup sour cream, room temperature
For the Crème Brûlée Topping:
* 1 cup heavy cream
* 2 large egg yolks
* ¼ cup granulated sugar
* ½ teaspoon vanilla bean paste (or ½ vanilla bean, split and scraped)
For the Caramelized Topping:
* ¼ cup granulated sugar (for torching)
You can easily adapt these Vanilla Bean Crème Brûlée Cheesecake Cupcakes to suit your taste or what you have on hand. For inspiration, consider trying out our Classic Vanilla Panna Cotta for a different yet delicious vanilla dessert.
Step-by-Step Instructions
Making these Vanilla Bean Crème Brûlée Cheesecake Cupcakes is a rewarding process. Follow these steps carefully for the best results.
Preparation:
1. Preheat your oven to 325°F (160°C).
2. Line a 12-cup standard muffin tin with paper liners.
3. Set a large roasting pan or baking dish aside; you will use it for a water bath.
Make the Graham Cracker Crust:
1. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Mix them well.
2. Pour in the melted butter and stir until the crumbs are evenly moistened and resemble wet sand.
3. Divide the mixture evenly among the 12 lined muffin cups.
4. Press the crust firmly into the bottom of each liner using a small glass or the back of a spoon.
5. Bake for 5 minutes. This sets the crust.
6. Remove from the oven and let cool slightly while you prepare the filling.
Prepare the Vanilla Bean Cheesecake Filling:
1. In a large mixing bowl with an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
2. Add 1 cup granulated sugar and beat until just combined, light, and fluffy. Avoid overmixing.
3. Beat in the eggs and egg yolk, one at a time, mixing only until just incorporated after each addition. Overmixing at this stage can introduce too much air, leading to cracks.
4. Stir in the vanilla bean paste (or scraped vanilla bean seeds) and sour cream until just combined. The mixture for your Vanilla Bean Crème Brûlée Cheesecake Cupcakes should be smooth.
Assemble and Bake the Cheesecakes:
1. Pour the cheesecake batter evenly over the cooled graham cracker crusts in the muffin tin, filling each cup about three-quarters full.
2. Place the muffin tin inside your large roasting pan.
3. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the muffin tin.
This creates a water bath, which helps the cheesecakes bake evenly and prevents cracking.
4. Transfer the roasting pan to the preheated oven.
5. Bake for 20-25 minutes, or until the edges of the cheesecakes are set and slightly puffed, but the centers still have a slight jiggle when you gently shake the pan.
6. Turn off the oven, crack the oven door slightly, and let the cheesecakes cool inside the oven for 30 minutes. This slow cooling also helps prevent cracks.
7. Carefully remove the muffin tin from the water bath and the oven.
8. Let the cheesecake cupcakes cool completely at room temperature.
9. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight. This firm set is crucial for your Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
Make the Crème Brûlée Topping:
1. In a small saucepan, combine the heavy cream, 2 large egg yolks, ¼ cup granulated sugar, and ½ teaspoon vanilla bean paste.
2. Whisk the mixture constantly over medium-low heat. Do not let it boil.
3. Cook until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). It should reach about 170°F (77°C) if you use a thermometer.
4. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. This ensures a smooth topping for your Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
5. Let the crème brûlée topping cool completely to room temperature, then cover it and chill it in the refrigerator for at least 1 hour, or until thoroughly cold.
Assemble the Vanilla Bean Crème Brûlée Cheesecake Cupcakes:
1. Once the cheesecake cupcakes are firm and cold, carefully spoon about 1-2 tablespoons of the chilled crème brûlée topping over the top of each cheesecake.
2. Spread it gently to create an even layer.
3. Return the topped cupcakes to the refrigerator for at least 1 hour to allow the crème brûlée layer to set.
Caramelize the Topping:
1. Just before serving, remove the Vanilla Bean Crème Brûlée Cheesecake Cupcakes from the refrigerator.
2. Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cupcake. You want a thin, even layer.
3. Using a kitchen torch, caramelize the sugar until it melts, bubbles, and turns a rich amber color. Keep the flame moving constantly to prevent burning.
4. Allow the caramelized sugar to cool and harden for a few minutes. You will hear and see the satisfying crack as it cools.
5. Serve immediately and enjoy these exquisite Vanilla Bean Crème Brûlée Cheesecake Cupcakes!
Pro Tips for Success
Mastering these Vanilla Bean Crème Brûlée Cheesecake Cupcakes becomes easy with a few insider tricks. Pay attention to these details for the best possible results.
* Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are all at room temperature. This allows them to combine smoothly and prevents lumps in your cheesecake batter. Cold ingredients will result in a lumpy texture.
* Do Not Overmix: When making the cheesecake filling, beat the cream cheese until smooth, but once you add the eggs, mix only until just combined. Overmixing incorporates too much air, which expands during baking and then collapses as the cheesecake cools, leading to cracks.
* The Water Bath is Your Friend: A water bath (bain-marie) provides a moist, even baking environment.
It helps the cheesecake bake gently, preventing cracks and ensuring a creamy, uniform texture. Do not skip this step for your Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
* Slow Cooling is Key: After baking, leaving the cheesecakes in the turned-off oven with the door ajar allows them to cool slowly.
This gradual temperature change minimizes the chances of cracking. Patience pays off!
* Chill, Chill, Chill: Adequate chilling time for both the cheesecake and the crème brûlée topping is non-negotiable.
Cold cheesecake sets properly and is easier to handle. A cold crème brûlée topping spreads smoothly and sets firmly. Plan accordingly.
* The Kitchen Torch Technique: Practice makes perfect with the kitchen torch. Hold the torch a few inches above the sugar and move it in a circular motion. Watch the sugar carefully as it melts and caramelizes.
Remove the flame as soon as it reaches that beautiful amber color to avoid burning, which creates a bitter taste. Freshly torched Vanilla Bean Crème Brûlée Cheesecake Cupcakes offer the best experience.
* Vanilla Bean Paste vs.
Extract: Vanilla bean paste offers a more intense vanilla flavor and those beautiful flecks of vanilla bean. While extract works, paste elevates these Vanilla Bean Crème Brûlée Cheesecake Cupcakes to a gourmet level.
Mastering these Vanilla Bean Crème Brûlée Cheesecake Cupcakes becomes easy with a few insider tricks. One essential method to achieve the perfect texture is following our detailed Vanilla Cake Recipe.
Storage & Reheating Tips
You want to keep your delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes fresh and ready to enjoy. Follow these simple storage and reheating guidelines.
Storage:
* Store the un-torched Vanilla Bean Crème Brûlée Cheesecake Cupcakes in an airtight container in the refrigerator for up to 3-4 days. The crème brûlée topping sets well and maintains its consistency.
* Once you torch the sugar topping, the caramelized crust will soften over time due to moisture from the cheesecake.
For the best crunchy experience, torch the sugar just before serving.
* If you have already torched them and have leftovers, store them in the refrigerator, but know the crunch will diminish.
Reheating (or Re-crisping):
* These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are served chilled, so no reheating is necessary for the cheesecake itself.
* If you have leftover cupcakes that were previously torched and the sugar has softened, you can re-torch them. Scrape off the old, softened sugar layer if it is too thick, then sprinkle a fresh layer of granulated sugar on top and caramelize it with your kitchen torch just before serving. This revives the signature crunch.
What to Serve With This Recipe
These elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a dessert that stands wonderfully on its own, but you can enhance the experience with a few thoughtful pairings.
* Coffee or Espresso: The rich flavors of these Vanilla Bean Crème Brûlée Cheesecake Cupcakes pair beautifully with a strong cup of coffee or a classic espresso. The bitterness of the coffee cuts through the sweetness and creaminess of the dessert.
* Tea: For a lighter option, a fragrant Earl Grey or a delicate black tea makes a lovely accompaniment.
* Dessert Wine: Consider a sweet dessert wine like a Moscato d’Asti or a late-harvest Riesling. Their fruity notes and acidity can complement the richness of the cheesecake and crème brûlée layers in these Vanilla Bean Crûlée Cheesecake Cupcakes.
* Fresh Berries: A simple side of fresh berries (raspberries, blueberries, or sliced strawberries) adds a burst of freshness and a touch of tartness that balances the sweetness of the cupcakes.
* Fruit Coulis: A drizzle of raspberry or passion fruit coulis on the side of the plate adds a vibrant color and a tangy counterpoint to the creamy dessert.
* Light Sorbet: A small scoop of a refreshing lemon or berry sorbet alongside your Vanilla Bean Crème Brûlée Cheesecake Cupcakes can provide a palate cleanser between bites, making each mouthful of the cupcake even more enjoyable.
These elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a dessert that stands wonderfully on its own, but you can enhance the experience with a few thoughtful pairings. A great additional treat could be our Vanilla Blueberry Bread.
FAQs
Can I make these Vanilla Bean Crème Brûlée Cheesecake Cupcakes ahead of time?
Absolutely! You can prepare the cheesecake cupcakes and the crème brûlée topping up to 2-3 days in advance. Store them separately in airtight containers in the refrigerator.
Assemble the crème brûlée layer on top of the cheesecake cupcakes the day before serving, then chill them. The best way to enjoy these Vanilla Bean Crème Brûlée Cheesecake Cupcakes is to torch the sugar topping just before serving for that signature crisp crust.
Do I need a kitchen torch for these cupcakes?
A kitchen torch is highly recommended for achieving the classic crunchy, caramelized sugar crust. It truly defines the “crème brûlée” aspect of these Vanilla Bean Crème Brûlée Cheesecake Cupcakes. However, if you do not own one, you can use your oven’s broiler.
Place the sugar-topped cupcakes under a hot broiler for a very short time (30-60 seconds), watching them *constantly* to prevent burning. This method is riskier, so be very vigilant. Alternatively, you can serve them without the torched sugar, perhaps with a dusting of powdered sugar or a dollop of whipped cream.
How do I prevent cracks in my cheesecake?
Several factors help prevent cracks in your Vanilla Bean Crème Brûlée Cheesecake Cupcakes: ensure all ingredients are at room temperature, do not overmix the batter (especially after adding eggs), use a water bath during baking, and allow the cheesecakes to cool slowly in the oven after baking. These steps create a smooth, even texture.
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can. While vanilla bean paste provides a richer, more intense vanilla flavor and those characteristic black flecks, pure vanilla extract is a perfectly acceptable substitute. Use 2 teaspoons of vanilla extract for the cheesecake filling and 1 teaspoon for the crème brûlée topping to achieve a lovely vanilla essence in your Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
Are these difficult to make?
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes involve a few steps and some chilling time, but they are not inherently difficult. Each component is straightforward to prepare. The key is to follow the instructions carefully and allow adequate chilling time. With a little patience, even a novice baker can create these impressive desserts.
What if my crème brûlée topping doesn’t set?
If your crème brûlée topping seems too thin, you might not have cooked it long enough or at a consistent heat. The custard should thicken enough to coat the back of a spoon. If it is still too thin after chilling, you can carefully re-heat it over low heat, whisking constantly, until it thickens further. Make sure to cool and chill it again thoroughly before topping your Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes beautifully merge the rich flavors of cheesecake and the classic French dessert crème brûlée. This creative combination not only offers an intriguing taste but also provides a memorable treat for any occasion, much like the timeless allure of cheesecake.
Nutrition Information (per serving)
Please note that these values are approximate and can vary based on specific brands and exact measurements used in your Vanilla Bean Crème Brûlée Cheesecake Cupcakes. This table provides a general estimate.
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 35-40 g |
| Saturated Fat | 20-25 g |
| Cholesterol | 150-180 mg |
| Sodium | 200-250 mg |
| Total Carbohydrates | 30-35 g |
| Dietary Fiber | 0-1 g |
| Total Sugars | 25-30 g |
| Protein | 7-9 g |
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 4 hours 10 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful combination of creamy cheesecake infused with real vanilla bean, topped with a silky crème brûlée layer and a satisfying caramelized sugar shell. Perfect for impressing guests at dinner parties or enjoying as a decadent treat.
Ingredients
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
½ cup Unsalted butter, melted
24 ounces Cream cheese, softened at room temperature
1 cup Granulated sugar
2 large Eggs, room temperature
1 large Egg yolk, room temperature
1 teaspoon Vanilla bean paste
¼ cup Sour cream, room temperature
1 cup Heavy cream
2 large Egg yolks
¼ cup Granulated sugar
½ teaspoon Vanilla bean paste
¼ cup Granulated sugar (for torching)
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until moistened. Press into muffin cups and bake for 5 minutes
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar, beat until fluffy. Add eggs and yolk one at a time, mixing until just combined. Stir in vanilla bean paste and sour cream
- Pour cheesecake batter over cooled crusts, filling each cup three-quarters full
- Place muffin tin in a roasting pan and pour hot water halfway up sides of the muffin tin. Bake for 20-25 minutes until set but slightly jiggly
- Turn off oven, crack door, and let cool for 30 minutes. Transfer to fridge for at least 4 hours
- For the crème brûlée topping, whisk heavy cream, egg yolks, ¼ cup sugar, and vanilla bean paste over medium heat until thickened. Strain and cool, then chill for at least 1 hour
- Spoon crème brûlée topping onto cooled cheesecakes and return to fridge for 1 hour
- Sprinkle sugar on top, and use a kitchen torch to caramelize until golden and crispy. Serve immediately
Notes
Make sure all ingredients are at room temperature for the best texture.
Chill the cheesecakes and crème brûlée topping properly to ensure set consistency.
Use a kitchen torch for the best caramelized sugar topping; broiler can be an alternative.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 475 kcal
- Sugar: 29 g
- Sodium: 230 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 170 mg