Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulge in the rich and creamy delight of Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These mini cheesecakes feature a buttery graham cracker crust and a smooth, vanilla-infused filling, all topped with a perfectly caramelized sugar crust. Ideal for special occasions or a sweet treat, these cupcakes are sure to impress.

Ingredients

1 cup graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla bean paste
1/4 cup heavy cream
1/4 cup sugar for brûlée topping

Directions

1. Preheat the oven to 325°F (163°C) and line a cupcake tin with liners.
2. Mix the graham cracker crumbs and melted butter, pressing the mixture into the bottom of each cupcake liner. Bake for 5-7 minutes until golden and set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, then mix in the vanilla bean paste and heavy cream until fully incorporated.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
5. Bake for 20-25 minutes until the centers are just set. Allow the cupcakes to cool at room temperature, then refrigerate for at least 2 hours or until firm.
6. Before serving, sprinkle a thin layer of sugar over each cupcake and use a kitchen torch to caramelize the tops until they form a golden, crispy crust.
7. Let the caramel cool slightly before serving.

Servings and Timing

This recipe yields approximately 12 cupcakes. The total preparation and cooking time is about 3 hours, including cooling and chilling time.

Variations

• Substitute vanilla bean paste with pure vanilla extract for a different flavor profile.
• Add a fruit topping, such as fresh berries or a berry compote, for a fruity twist.
• Incorporate lemon or orange zest into the batter for a citrusy kick.
• Use chocolate graham crackers instead of regular ones for a chocolatey crust.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. The caramel topping is best enjoyed fresh, so if you plan to make them ahead of time, consider caramelizing the sugar just before serving.

10 FAQs

1. Can I use store-bought graham cracker crumbs?
   Yes, store-bought crumbs work perfectly for the crust.
2. What can I substitute for cream cheese?
   You can use mascarpone cheese or a dairy-free cream cheese alternative.
3. Is a kitchen torch necessary for caramelizing the sugar?
   While a kitchen torch is ideal, you can also use the broiler in your oven. Just keep a close eye to prevent burning.
4. How do I know when the cupcakes are done baking?
   They are done when the centers are set but still slightly jiggly; they will firm up as they cool.
5. Can I freeze these cupcakes?
   Yes, you can freeze them without the brûlée topping for up to 3 months. Thaw in the refrigerator before serving.
6. What’s the best way to serve these cupcakes?
   They are best served chilled after caramelizing the sugar, but they can also be at room temperature.
7. Can I make these gluten-free?
   Yes, use gluten-free graham cracker crumbs to create a gluten-free version.
8. How can I make the sugar topping more flavorful?
   Mix a little cinnamon or nutmeg into the sugar before caramelizing for added flavor.
9. What can I use instead of heavy cream?
   You can substitute with full-fat coconut milk or a non-dairy cream alternative.
10. Can I double the recipe?
    Yes, you can easily double the recipe and bake in batches if you have multiple cupcake tins.

Conclusion

Vanilla Bean Crème Brûlée Cheesecake Cupcakes offer a luxurious dessert experience that combines the classic flavors of crème brûlée with the creaminess of cheesecake. With their delightful texture and decadent caramelized topping, these cupcakes are perfect for any celebration or as a treat to enjoy at home. Treat yourself and your guests to these irresistible mini cheesecakes!

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