Description
Rich and creamy vanilla bean cheesecake baked in cupcake form, topped with a caramelized sugar crust for a crème brûlée-inspired treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean (or 2 teaspoons vanilla bean paste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into the bottom of each liner to form crusts.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Mix in eggs one at a time, followed by sour cream, heavy cream, vanilla bean seeds (or paste), vanilla extract, and salt until just combined.
- Divide batter evenly among the liners, filling about 3/4 full.
- Bake for 20–22 minutes, until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle about 1 teaspoon of sugar evenly on top of each cupcake and caramelize with a kitchen torch until golden and crisp.
Notes
- For best results, chill cupcakes overnight before brûlée topping.
- If you don’t have a torch, you can broil the sugar topping in the oven, but watch closely to avoid burning.
- These cupcakes can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion