Description
Delight in these decadent Crème Brûlée Cheesecake Cupcakes, combining a buttery graham cracker crust with a creamy cheesecake filling topped with a crisp, caramelized sugar crust. Perfectly petite, these cupcakes offer the rich flavors of classic crème brûlée and smooth cheesecake in every bite, making them an elegant dessert for any occasion.
Ingredients
Scale
Crust
- 9 graham crackers, finely crushed (about 1 cup)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 egg yolks
- ½ cup sour cream
- Pinch of salt
Topping
- ⅓ cup superfine sugar
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter until well mixed. Press about 1 tablespoon of this mixture into the bottom of each muffin cup lined with paper liners, creating an even crust layer.
- Bake the Crust: Preheat your oven to 275°F (135°C). Bake the prepared crusts in the muffin tin for 8 minutes. Once baked, remove from oven and allow the crusts to cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add vanilla extract and mix thoroughly. Incorporate the eggs and egg yolks one at a time, mixing well after each addition. Finally, stir in the sour cream and a pinch of salt until you achieve a smooth, homogeneous filling.
- Assemble and Bake: Evenly divide the cheesecake filling among the cooled crusts in the muffin tin. Bake for 20 to 25 minutes, or until the centers are set but still slightly jiggly, and the edges have puffed slightly. Remove from oven and cool in the pan for 10 minutes before transferring the cupcakes to a wire rack to cool completely. Refrigerate for at least 2 hours to set fully.
- Brûlée the Topping: Once chilled, sprinkle an even layer of superfine sugar over each cheesecake cupcake. Using a kitchen torch, carefully caramelize the sugar until it turns amber and forms a crisp, glassy crust. Allow the brûléed topping to harden before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Use superfine sugar for the topping to create a smooth, even caramelized crust.
- If you don’t have a kitchen torch, place cupcakes under a hot broiler for a short time but watch carefully to avoid burning.
- Refrigerate the cupcakes for at least 2 hours to let the cheesecake set properly before caramelizing the topping.
- Allow the caramelized sugar topping to cool completely so it hardens and provides the signature crack when served.
