Description

Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the delicate flavor of vanilla bean and a crisp caramelized sugar topping. Perfectly portioned in cupcake liners, these individual desserts feature a buttery graham cracker crust and a smooth, velvety filling, finished with a signature brûlée crust from turbinado sugar caramelized with a torch or broiler.

Ingredients

Scale

For the Graham Cracker Crust

1.5 cups graham cracker crumbs
0.25 cups (4 tablespoons) unsalted butter, melted

For the Cheesecake Filling

1 cup granulated sugar
16 oz (450 g) cream cheese, softened
0.5 cups sour cream
2 teaspoons vanilla bean paste
3 large eggs
0.5 cups heavy cream

For Topping

Turbinado sugar (for caramelizing on top)

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (163°C). Line a muffin tin with parchment liners to ensure easy removal of the cupcakes later.
Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir together until the mixture resembles wet sand. Press about one tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust.
Bake the Crust: Bake the crusts in the preheated oven for 8 to 10 minutes or until golden and set. Remove from the oven and allow them to cool completely while you prepare the filling.
Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the sour cream, vanilla bean paste, and heavy cream, and mix well to combine.
Add Eggs: Add the eggs one at a time to the mixture, mixing gently after each addition to incorporate without over-beating.
Fill the Cups: Pour the cheesecake batter evenly over the cooled crusts in each muffin cup, filling about three-quarters full.
Bake the Cheesecake Cupcakes: Return the filled muffin tin to the oven and bake for 18 to 20 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken.
Cool and Refrigerate: Remove the cupcakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate for at least 4 hours to fully set and chill.
Caramelize the Topping: Just before serving, sprinkle a thin layer of turbinado sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden brûlée crust. Alternatively, place them under a broiler for a few minutes, watching carefully to avoid burning.

Notes

Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
Do not over-mix after adding eggs to prevent cracks in the cheesecake.
Allow cupcakes to fully chill to achieve the best texture before caramelizing the topping.
If using a broiler to caramelize sugar, keep a close eye as it can burn quickly.
Vanilla bean paste can be substituted with pure vanilla extract, but paste provides the characteristic specks and deeper flavor.