Description
Vanilla Bean Creme Brulee Cheesecake Cupcakes with a creamy filling, caramelized top, and irresistible flavor. Perfect for any sweet craving!
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 (8-ounce/450g) packages cream cheese, room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 2 vanilla beans, split and seeds scraped (or 2 tablespoons vanilla bean paste)
- ¼ teaspoon salt
- ¼ cup granulated sugar (for torching)
Instructions
- Step 1: Prepare the Graham Cracker Crust Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until it resembles wet sand. Press about 1½ tablespoons of the mixture firmly into the bottom of each cupcake liner using the bottom of a small glass or measuring cup. Bake the crusts for 5 minutes to set, then remove from the oven and cool while preparing the filling.
- Step 2: Make the Cheesecake Filling In a large bowl, beat the cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Add the sugar gradually and continue beating until well incorporated. Scrape down the sides of the bowl to ensure everything is well mixed. Add eggs one at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, vanilla bean seeds, and salt, beating on low speed until just combined. The mixture should be smooth and silky without overmixing, which can introduce too much air.
- Step 3: Assemble and Bake Divide the cheesecake batter evenly among the cupcake liners with pre-baked crusts, filling each about ¾ full. Place the cupcake tin in a larger baking pan and add hot water to the larger pan until it reaches about halfway up the sides of the cupcake tin. Bake for 22-25 minutes, until the edges appear set but the centers still have a slight jiggle. Turn off the oven, crack the door open, and let the cupcakes cool in the oven for 1 hour. This gradual cooling prevents cracks and sinking.
- Step 4: Chill and Brulee Remove the cupcakes from the water bath and allow them to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sprinkle about 1 teaspoon of granulated sugar in an even layer over each chilled Vanilla Bean Creme Brulee Cheesecake Cupcake. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown crust. Let the caramelized sugar harden for 2-3 minutes before serving your perfect vanilla bean creme brulee cheesecake cupcakes.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg