Description
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crisp, caramelized sugar topping inspired by crème brûlée. Baked in individual portions with a buttery graham cracker crust and infused with fragrant vanilla bean, these cupcakes are an elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 8-ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla bean paste or seeds from 1 vanilla bean
- 1/2 cup heavy cream
Topping
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners to prepare for baking the cheesecake cupcakes.
- Make the Crust: In a small bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are fully coated with butter, creating a moist crumb mixture.
- Form Crusts in Muffin Cups: Evenly divide the crumb mixture into each muffin cup and press down firmly to form an even crust layer in the bottom of each liner.
- Mix Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and 1/4 cup granulated sugar using an electric mixer until the mixture is smooth and creamy with no lumps.
- Add Egg and Vanilla: Incorporate the large egg and vanilla bean paste or scraped vanilla bean seeds into the cheesecake mixture. Mix thoroughly until all ingredients are well combined.
- Fill Muffin Cups: Pour the cheesecake batter evenly over each crust-lined muffin cup, filling about three-quarters of the way full to allow room for rising.
- Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly. This ensures creamy texture inside.
- Cool the Cupcakes: Remove the pan from the oven and allow the cupcakes to cool in the pan for 10 minutes. Then transfer them carefully to a wire rack to cool completely.
- Chill the Cupcakes: Refrigerate the cupcakes for at least 2 hours or preferably overnight to allow the cheesecake to set firmly and develop flavor.
- Prepare Crème Brûlée Topping: Once chilled, evenly sprinkle 1/4 cup granulated sugar on top of each cheesecake cupcake, covering the surface completely.
- Caramelize the Sugar: Using a kitchen torch, carefully caramelize the sugar topping by heating it until it melts and forms a golden brown, crisp brûlée crust. Let the topping cool and harden before serving for the perfect crackling texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter free of lumps.
- Press crumb crust firmly but not excessively to avoid a too-dense base.
- Watch the cupcakes closely near the end of baking to prevent over-baking and cracking.
- Using real vanilla bean seeds provides a more intense and authentic vanilla flavor compared to paste.
- If you do not have a kitchen torch, place the cupcakes under a broiler for 1-2 minutes watching carefully to caramelize sugar without burning.
- Do not skip chilling time to achieve proper cheesecake texture and flavor meld.
