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