Ingredients:
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the cheesecake filling:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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1 vanilla bean (or 1 tablespoon vanilla bean paste)
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1/2 cup sour cream
For the crème brûlée topping:
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1/4 cup granulated sugar (for caramelizing)
For the crust:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup granulated sugar
-
1/2 cup unsalted butter, melted
For the cheesecake filling:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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1 vanilla bean (or 1 tablespoon vanilla bean paste)
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1/2 cup sour cream
For the crème brûlée topping:
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1/4 cup granulated sugar (for caramelizing)
Instructions:
1. Prepare the crust:
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Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
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Spoon a tablespoon of the graham cracker mixture into each muffin liner and press it down firmly using a spoon or the back of a glass to form a crust.
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Bake the crusts for 5-7 minutes until set and golden. Remove from the oven and let cool while you prepare the cheesecake filling.
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Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
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Spoon a tablespoon of the graham cracker mixture into each muffin liner and press it down firmly using a spoon or the back of a glass to form a crust.
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Bake the crusts for 5-7 minutes until set and golden. Remove from the oven and let cool while you prepare the cheesecake filling.
2. Prepare the cheesecake filling:
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In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
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Add the eggs, one at a time, beating well after each addition.
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Slice the vanilla bean in half lengthwise, scrape out the seeds, and add them to the cream cheese mixture (or use vanilla bean paste). Stir in the vanilla extract.
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Add the sour cream and mix until smooth.
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In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
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Add the eggs, one at a time, beating well after each addition.
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Slice the vanilla bean in half lengthwise, scrape out the seeds, and add them to the cream cheese mixture (or use vanilla bean paste). Stir in the vanilla extract.
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Add the sour cream and mix until smooth.
3. Assemble the cupcakes:
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Spoon the cheesecake batter into each muffin liner on top of the cooled graham cracker crust, filling each about 3/4 of the way full.
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Bake the cheesecake cupcakes for 18-22 minutes or until the centers are just set and a toothpick inserted comes out mostly clean.
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Allow the cupcakes to cool to room temperature and then refrigerate them for at least 4 hours, or overnight, to chill.
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Spoon the cheesecake batter into each muffin liner on top of the cooled graham cracker crust, filling each about 3/4 of the way full.
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Bake the cheesecake cupcakes for 18-22 minutes or until the centers are just set and a toothpick inserted comes out mostly clean.
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Allow the cupcakes to cool to room temperature and then refrigerate them for at least 4 hours, or overnight, to chill.
4. Caramelize the topping:
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Once the cheesecake cupcakes have chilled, sprinkle a thin, even layer of granulated sugar over the top of each cupcake.
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Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until the sugar turns golden brown and crispy. If you don’t have a torch, you can place them under the broiler for 1-2 minutes, watching carefully to prevent burning.
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Once the cheesecake cupcakes have chilled, sprinkle a thin, even layer of granulated sugar over the top of each cupcake.
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Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until the sugar turns golden brown and crispy. If you don’t have a torch, you can place them under the broiler for 1-2 minutes, watching carefully to prevent burning.
5. Serve:
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Let the caramelized sugar cool for a few minutes before serving.
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Enjoy your creamy, vanilla bean-infused Crème Brûlée Cheesecake Cupcakes!
These little treats are perfect for impressing guests at a party or as a special dessert for any occasion. Enjoy!
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Let the caramelized sugar cool for a few minutes before serving.
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Enjoy your creamy, vanilla bean-infused Crème Brûlée Cheesecake Cupcakes!
These little treats are perfect for impressing guests at a party or as a special dessert for any occasion. Enjoy!