Description
Indulge in a heavenly fusion of crème brûlée and cheesecake with these exquisite Vanilla Bean Crème Brûlée Cheesecake Cupcakes. Velvety smooth vanilla bean cheesecake fills buttery graham cracker crusts, topped with a thin layer of caramelized sugar for that signature crème brûlée crunch.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup heavy cream
- 1 vanilla bean, seeds scraped
- 1/4 cup superfine sugar, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream and vanilla bean seeds.
- Pour batter over crusts, filling each liner about 2/3 full. Bake for 20-25 minutes or until set. Cool completely, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of superfine sugar over each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown. Serve immediately.
Notes
- Superfine sugar is recommended for the topping as it caramelizes more evenly, but granulated sugar can be used as a substitute.
- If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. Keep a close eye to prevent burning.
- Cheesecakes can be made a day in advance and refrigerated overnight before adding the crème brûlée topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Carbohydrates: 25 g
- Protein: 5 g
- Cholesterol: 90 mg