VANILLA BEAN CRÈME BRÛLÉE CHEESECAKE CUPCAKES
These cupcakes feature a creamy cheesecake filling infused with vanilla bean and topped with a caramelized sugar crust for a perfect single-serving dessert.
Ingredients
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
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- ½ cup heavy cream
For Topping:
- 3 tablespoons granulated sugar for torching
Instructions
Prepare Crust:
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a lined muffin tin.
Make Cheesecake Filling:
- In a bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla bean paste, and heavy cream. Mix until creamy and smooth.
Bake Cupcakes:
- Pour filling over crust in each muffin cup, filling nearly to the top. Bake for 18–20 minutes until set.
Chill:
- Let cupcakes cool completely, then refrigerate for at least 1 hour.
Serve:
- Sprinkle a thin layer of sugar over each cupcake and use a kitchen torch to caramelize the top. Serve chilled.
Notes
- Make Ahead: Cupcakes can be prepared a day in advance and torched just before serving.
- Variations: Add a few chocolate chips to the filling or top with fresh berries.
- Serving Suggestions: Serve chilled as an elegant dessert or for special occasions.
- Storage Tips: Store in an airtight container in the refrigerator for up to 2 days.
- Optional Topping: Sprinkle cinnamon sugar instead of plain sugar for added flavor.