Vanilla Bean Creme Brulee Cheesecake Cupcakes
Indulge in these creamy, rich Vanilla Bean Creme Brulee Cheesecake Cupcakes with a crisp caramelized sugar topping, perfect for an elegant dessert treat.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 2 tbsp granulated sugar (for topping)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar; press mixture into the bottom of each liner.
- In a large bowl, beat cream cheese until smooth.
- Add 2/3 cup sugar and beat until creamy and well combined.
- Beat in eggs one at a time, then add heavy cream, vanilla bean paste, and salt; mix until smooth.
- Pour cheesecake batter over the crust in each cupcake liner, filling about 3/4 full.
- Bake for 18-22 minutes until set but slightly jiggly in the center.
- Remove from oven and cool completely; then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 1/2 tsp granulated sugar on each cupcake and caramelize with a kitchen torch until golden and crisp.
- Serve immediately and enjoy the creamy, caramelized delight.
Notes
For best results, use a kitchen torch to caramelize the sugar topping; alternatively, you can broil the cupcakes for 1-2 minutes watching closely to avoid burning.