Description
Sweet vanilla bean creme brulee cheesecake cupcakes blend French elegance with American dessert charm. Delicate layers of creamy cheesecake and caramelized sugar create an irresistible harmony you cannot resist.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup (240 milliliters) graham cracker crumbs
Dairy Ingredients:
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
- 4 tablespoons (60 milliliters) unsalted butter, melted
Sweeteners and Flavoring:
- 3/4 cup (150 grams) granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven to 325°F and arrange cupcake liners in a muffin tin.
- Combine graham cracker crumbs, sugar, and melted butter to create a compact base. Press a tablespoon of mixture firmly into each cupcake liner’s bottom.
- Whip cream cheese and sugar in a large bowl until achieving a smooth, creamy consistency. Incorporate eggs individually, thoroughly mixing after each addition.
- Gently fold in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until the mixture is fully integrated and uniform.
- Carefully distribute cheesecake batter over prepared crusts, filling each liner approximately three-quarters full.
- Bake for 20-25 minutes, ensuring centers are set but retain a slight wobble. Look for a gentle jiggle when gently shaken.
- Remove from oven and allow cupcakes to cool completely at room temperature.
- Refrigerate cupcakes for a minimum of 2 hours to achieve optimal chilling and texture.
- Prior to serving, generously dust each cupcake with a teaspoon of sugar. Use a kitchen torch to caramelize the sugar surface until a crisp, golden-brown crust forms.
- Allow caramelized sugar to set for one minute before presenting and serving the cupcakes.
Notes
- Customize the graham cracker crust by adding ground nuts like almonds or pecans for extra crunch and depth of flavor.
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- If you don’t have a kitchen torch, place the sugar-topped cupcakes under the broiler for 1-2 minutes, watching carefully to prevent burning.
- For a gluten-free version, swap graham cracker crumbs with gluten-free cookie crumbs or ground almond meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 75 mg