Description
Prepare to indulge in a heavenly fusion of flavors with these incredible Vanilla Bean Crème Brûlée Cheesecake Cupcakes. Imagine the silky smooth texture of a classic cheesecake, infused with the aromatic essence of vanilla bean, and crowned with a crisp, caramelized topping – it’s a dessert that will transport your taste buds to a realm of pure bliss.
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup butter, melted
- 16 oz cream cheese, softened
- ½ cup sugar
- Seeds from 1 vanilla bean (or 1 tsp vanilla extract)
- 2 large eggs
- ½ cup heavy cream
- ¼ cup granulated sugar (for brûlée
Instructions
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper cupcake liners.
2. In a small bowl, combine the graham cracker crumbs and melted butter until well mixed. Divide the mixture evenly among the prepared cupcake liners, pressing about a tablespoon into the bottom of each one. Bake the crusts for 5 minutes, then set them aside to cool.
3. In a large bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy. Add the vanilla bean seeds (or vanilla extract) and beat to incorporate. Then, beat in the eggs one at a time, mixing well after each addition. Finally, pour in the heavy cream and mix until the filling is fully combined and silky.
4. Divide the cheesecake filling evenly among the prepared cupcake liners, filling them up to the top. Bake the Vanilla Bean Crème Brûlée Cheesecake Cupcakes for 18–20 minutes, or until the centers are just set. Allow the cupcakes to cool completely, then refrigerate them for at least 2 hours (or up to 3 days) before adding the brûlée topping.
5. When ready to serve, sprinkle the top of each chilled cheesecake cupcake with about 1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar topping until it’s golden and crisp, creating that signature crème brûlée crust.
6. Allow the caramelized topping to cool and harden slightly, then serve your Vanilla Bean Crème Brûlée Cheesecake Cupcakes and enjoy the contrasting textures and flavors in every bite.
Notes
Make sure all your ingredients, especially the cream cheese, are at room temperature before starting. This will help the batter come together smoothly.
Be careful not to overmix the batter, as this can cause the cupcakes to crack or become dense. Mix just until the ingredients are well combined.
For the best texture, refrigerate the cupcakes for at least 2 hours (or up to 3 days) before adding the brûlée topping. This allows the cheesecake to set properly.
Use a kitchen torch to caramelize the sugar topping, as this will give you that classic crème brûlée crunch. Avoid using the oven broiler, as it’s harder to control the caramelization.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 70