These elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes feature a creamy cheesecake filling with real vanilla bean, a buttery graham cracker crust, and a perfectly caramelized sugar topping. These mini desserts combine the smoothness of cheesecake with the satisfying crunch of crème brûlée.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes feature a creamy cheesecake filling with real vanilla bean, a buttery graham cracker crust, and a perfectly caramelized sugar topping. These mini desserts combine the smoothness of cheesecake with the satisfying crunch of crème brûlée.
Ingredients
- 1cupgraham cracker crumbs
- 2 tablespoonsgranulated sugar
- 4 tablespoonsunsalted butter, melted
- 16ozcream cheese, softened
- 1/2cupgranulated sugar
- 1vanilla bean, seeds scraped (or2 teaspoonsvanilla bean paste)
- 2large eggs
- 1/2cupheavy cream
- 1 teaspoonvanilla extract
- 1/4cupgranulated sugar
Instructions
- Preheat the Oven:Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.
- Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.
- Make the Crust:In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.Divide the crust mixture evenly among the cupcake liners, pressing it firmly into the bottom of each liner. Set aside.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Divide the crust mixture evenly among the cupcake liners, pressing it firmly into the bottom of each liner. Set aside.
- Prepare the Cheesecake Filling:In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.Add the scraped vanilla bean seeds (or vanilla bean paste), eggs (one at a time), heavy cream, and vanilla extract. Mix until fully combined and smooth, being careful not to overmix.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the scraped vanilla bean seeds (or vanilla bean paste), eggs (one at a time), heavy cream, and vanilla extract. Mix until fully combined and smooth, being careful not to overmix.
- Fill and Bake:Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full.Bake for 20-25 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let the cupcakes cool to room temperature. Then, refrigerate for at least 2 hours to set.
- Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let the cupcakes cool to room temperature. Then, refrigerate for at least 2 hours to set.
- Caramelize the Topping:Just before serving, sprinkle about 1 teaspoon of granulated sugar on top of each chilled cheesecake cupcake.Use a kitchen torch to caramelize the sugar until it’s golden and crisp. Alternatively, you can place the cupcakes under the broiler for 1-2 minutes to melt the sugar, but watch closely to prevent burning.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar on top of each chilled cheesecake cupcake.
- Use a kitchen torch to caramelize the sugar until it’s golden and crisp. Alternatively, you can place the cupcakes under the broiler for 1-2 minutes to melt the sugar, but watch closely to prevent burning.
- Serve:Allow the caramelized sugar to cool slightly, then serve immediately. For added elegance, garnish with fresh berries or a sprig of mint.
- Allow the caramelized sugar to cool slightly, then serve immediately. For added elegance, garnish with fresh berries or a sprig of mint.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. For best results, caramelize the sugar topping just before serving to keep it crisp.
Freezing: You can freeze the cupcakes without the sugar topping for up to 1 month. Thaw in the fridge, then add the brûlée topping before serving.
