Description
Indulge in these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes, where creamy cheesecake meets a crispy caramelized topping. Perfect for any occasion, they are sure to impress your guests and satisfy your sweet cravings!
Ingredients
Scale
For the Cupcakes:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 vanilla bean, seeds scraped
- 1 cup sour cream
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Make the crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press into each liner and bake for 8 minutes. Let cool.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract and seeds. Fold in sour cream.
- Fill the crusts: Spoon cheesecake mixture over the cooled crusts, filling each about three-quarters full. Bake for 20-25 minutes until the edges are set.
- Chill: Cool at room temperature, then refrigerate for at least 2 hours.
- Caramelize: Sprinkle sugar on top and use a kitchen torch to caramelize or broil for a few minutes. Let cool before serving.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for 3-5 days. Freeze for up to 2 months without the caramel topping.
- Variations: Feel free to experiment with different flavor extracts or toppings!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g