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Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
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Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a decadent fusion of creamy cheesecake and the classic crème brûlée topping. These elegant cupcakes feature a buttery graham cracker crust, a rich vanilla bean-infused cheesecake filling, and a crisp caramelized sugar top. Perfect for special occasions or to impress guests with a sophisticated dessert that combines smooth texture and a satisfying crackle.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon vanilla extract

For the Crème Brûlée Topping:

  • 1/4 cup granulated sugar

Instructions

  1. Preheat Oven and Prepare Liners: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Make the Crust: In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the base.
  3. Mix Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
  4. Add Dairy and Flavorings: Stir in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until everything is well combined and the batter is silky.
  5. Fill Cupcake Liners: Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full to allow room for slight rising.
  6. Bake: Bake in the preheated oven for 20-25 minutes or until the centers are set but still have a slight jiggle, indicating a creamy consistency.
  7. Cool and Chill: Remove the cupcakes from the oven and let them cool completely at room temperature. Then refrigerate for at least 2 hours to properly set and chill.
  8. Caramelize the Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each cupcake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Allow to cool for a minute to harden the sugar topping.

Notes

  • Make sure the cream cheese is at room temperature to achieve a smooth batter without lumps.
  • If you do not have a kitchen torch, you can broil the cupcakes in the oven for 1-2 minutes to caramelize the sugar, watching carefully to avoid burning.
  • This recipe yields 12 cupcakes and can be doubled for larger batches.
  • Store leftover cupcakes in the refrigerator in an airtight container for up to 3 days to maintain freshness.
  • For a stronger vanilla flavor, add an extra half teaspoon of vanilla extract if desired.

Nutrition

Keywords: Vanilla bean cheesecake, crème brûlée cupcakes, graham cracker crust, caramelized sugar topping, elegant dessert, baked cheesecake cupcakes

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