Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a luxurious fusion of two classic desserts—cheesecake and crème brûlée—crafted into individual servings. Featuring a buttery graham cracker crust, a rich and creamy vanilla bean-infused cheesecake filling, and a crisp caramelized sugar topping, these cupcakes offer a delightful contrast of textures and flavors.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs about 8 full sheets
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 oz 2 packages cream cheese, softened
- ½ cup sour cream
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or seeds from 1 vanilla bean
- ½ teaspoon pure vanilla extract
- Pinch of salt
For the Brûlée Topping:
- ⅓ cup superfine sugar or granulated sugar
- Kitchen torch or broiler for caramelizing
Instructions
- Preheat & Prepare Pans: Preheat oven to 325°F (160°C). Line a standard 12-cup muffin pan with foil or parchment cupcake liners (avoid paper liners as they may stick).
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Use the back of a spoon or a shot glass to compact it firmly. Bake for 5 minutes, then let cool.
- Mix the Cheesecake Filling: Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, vanilla bean paste, vanilla extract, and salt. Beat until well combined. Add eggs one at a time, mixing on low just until incorporated—do not overmix.
- Fill & Bake: Divide the cheesecake batter evenly among the prepared crusts, filling each liner about 3/4 full. Tap the pan gently to remove air bubbles. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly.
- Cool & Chill: Let the cupcakes cool in the pan for 30 minutes, then transfer to the refrigerator for at least 4 hours or overnight to chill and set completely.
- Brûlée the Tops: Before serving, sprinkle about 1 teaspoon of sugar over the top of each chilled cupcake. Using a kitchen torch, carefully melt the sugar until it bubbles and turns a deep amber color. Let cool for 2–3 minutes until the sugar hardens. If you don't have a torch, use the broiler—place cupcakes under a preheated broiler for 1–2 minutes, watching closely.
Notes
- Use room temperature ingredients: This ensures a smooth batter without lumps.
- Avoid overmixing: Overmixing can incorporate too much air, leading to cracks.
- Don't overbake: The centers should be slightly jiggly; they'll firm up as they cool.
- Caramelize just before serving: This maintains the crispness of the brûlée topping.