Description
Indulge in these decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes, featuring a buttery graham cracker crust and a creamy cheesecake filling infused with rich vanilla bean paste. Each cupcake is perfectly topped with a crisp, caramelized layer of turbinado sugar for that classic crème brûlée finish, making them an elegant treat for any occasion.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter (melted)
Cheesecake Filling
- 1 cup granulated sugar
- 16 oz cream cheese (softened)
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
Topping
- Turbinado sugar (for topping)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners to prevent sticking and ensure easy removal of the cupcakes.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust layer.
- Bake Crust: Bake the crusts for 8 to 10 minutes, or until they turn golden brown. Remove from oven and allow them to cool completely before adding the filling.
- Prepare Cheesecake Batter: In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Then add the sour cream, vanilla bean paste, and heavy cream, mixing well to combine all ingredients evenly.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing gently after each addition to maintain a smooth batter without overmixing.
- Fill Muffin Cups: Pour the cheesecake batter over the cooled crusts, filling each muffin cup about three-quarters full to allow room for slight rising during baking.
- Bake Cheesecake Cupcakes: Bake the filled muffin tin for 18 to 20 minutes until the cheesecake is set but still has a slight jiggle in the center, indicating perfect doneness. Then remove and cool to room temperature.
- Chill: Refrigerate the cupcakes for at least 4 hours to let them fully set and develop rich flavors.
- Caramelize Topping: Just before serving, evenly sprinkle turbinado sugar atop each cupcake. Use a kitchen torch or broiler to caramelize the sugar, creating a crisp, golden, crème brûlée-style topping.
Notes
- Make sure to fully chill the cupcakes before caramelizing the sugar topping for the best texture contrast.
- Using vanilla bean paste intensifies the vanilla flavor and adds visual specks—it can be substituted with high-quality vanilla extract if unavailable.
- If you don’t have a kitchen torch, place cupcakes under a hot broiler for a short time, watching carefully to avoid burning the sugar.
- For even baking, rotate the muffin tin halfway through baking the cheesecake filling.
- Room temperature eggs and cream cheese mix more smoothly and help avoid lumps in the batter.
- Line the muffin pan with parchment liners to make removal easier and keep the cupcake shape intact.
