Description
Indulge in these elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes, featuring a buttery graham cracker crust and a rich, creamy filling topped with a perfectly caramelized sugar crust. A delightful twist on a classic dessert!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 vanilla bean, seeds scraped
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup granulated sugar for brûlée topping
Instructions
- Preheat the oven to 325°F (165°C) and line a cupcake tin with liners.
- In a bowl, mix the graham cracker crumbs with melted butter and press the mixture into the bottoms of the liners to form the crust.
- In another bowl, beat together the softened cream cheese, sugar, and scraped vanilla bean seeds until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the heavy cream.
- Pour the cheesecake batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until the centers are set.
- Allow the cupcakes to cool completely. Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
For a more intense vanilla flavor, you can add extra vanilla extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes