Vanilla Bean Crème Brûlée Cheesecake Cupcakes


 

Ingredients:

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:

  • 16 oz cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 1 vanilla bean (or 1 tablespoon vanilla bean paste)

  • 1/2 cup sour cream

For the crème brûlée topping:

  • 1/4 cup granulated sugar (for caramelizing)

Instructions:

1. Prepare the crust:

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.

  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.

  3. 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.

  4. 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:

  1. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.

  2. Add the eggs, one at a time, beating well after each addition.

  3. 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.

  4. Add the sour cream and mix until smooth.

3. Assemble the cupcakes:

  1. 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.

  2. Bake the cheesecake cupcakes for 18-22 minutes or until the centers are just set and a toothpick inserted comes out mostly clean.

  3. 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:

  1. Once the cheesecake cupcakes have chilled, sprinkle a thin, even layer of granulated sugar over the top of each cupcake.

  2. 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:

  • Let the caramelized sugar cool for a few minutes before serving.

  • 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!