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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Delightful cupcakes blending creamy cheesecake with a graham cracker crust and a crackly caramel topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and scraped
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat the oven to 325°F (163°C). Line a cupcake pan with cupcake liners.
  2. Mix the graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of each cupcake liner.
  3. Beat the cream cheese, granulated sugar, vanilla extract, and vanilla bean seeds until smooth.
  4. Add the eggs one at a time, mixing thoroughly. Add the sour cream and mix until creamy.
  5. Pour the cheesecake batter over the crusts in the cupcake liners, filling them just to the top.
  6. Bake for 20-25 minutes until set with a slight jiggle in the center. Allow to cool and refrigerate for at least 4 hours.
  7. Whip the heavy cream to soft peaks and spoon or pipe over each cupcake.
  8. Sprinkle granulated sugar on top and caramelize with a kitchen torch until golden.
  9. Serve immediately for the best texture and flavor.

Notes

These cupcakes pair beautifully with fresh berry compote or chocolate sauce. Store leftovers in an airtight container for 2-3 days, adding sugar topping just before serving.

Nutrition

Find it online: https://pinrecipezbylinaa.com/vanilla-bean-creme-brulee-cheesecake-cupcakes/

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