Description
These vanilla bean crème brûlée cheesecake cupcakes are a luxurious fusion of two classic desserts. Each bite offers a rich, creamy vanilla bean cheesecake nestled in a graham cracker crust and finished with a crackly caramelized sugar topping. Perfect for dinner parties, holidays, or whenever you want an elegant individual treat.
Ingredients
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Cream cheese, softened
- Sour cream
- Eggs
- Vanilla bean or vanilla bean paste
- Heavy cream
- Brown sugar or granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter and sugar. Press into liners to form crusts.
- Beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla bean paste. Mix until creamy.
- Fill liners with cheesecake mixture and smooth tops.
- Bake 18-22 minutes, until centers are just set. Cool completely and chill at least 2 hours.
- Before serving, sprinkle sugar on each cupcake and torch until golden and crisp.
- Let the sugar cool and harden before serving.
Notes
- Use vanilla bean paste for maximum flavor and visual appeal.
- Torch the topping just before serving for best texture.
- Chill thoroughly for a creamy, set texture.
