Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crunchy graham cracker crust and a caramelized turbinado sugar topping. Infused with intense vanilla bean flavor and a velvety texture, these individual-sized treats are perfect for any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
Topping
- Turbinado sugar (for caramelizing)
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to ensure it’s at the perfect temperature when you’re ready to bake your cupcakes.
- Prepare Cupcake Pan: Line a cupcake pan with paper liners to prevent sticking and make removing cupcakes easier.
- Make Crust: Combine the graham cracker crumbs with the melted unsalted butter until the mixture becomes crumbly and holds together when pressed.
- Form Crust Base: Divide the crumb mixture evenly into each cupcake liner and press gently to create a firm, even crust layer.
- Blend Cheesecake Base: Using a mixer, blend the softened cream cheese and granulated sugar until the texture is smooth and creamy, taking about 3 minutes.
- Add Remaining Filling Ingredients: Incorporate the sour cream, vanilla bean paste, and eggs one at a time into the cream cheese mixture, mixing well after each addition for uniformity.
- Fill Cupcakes: Spoon the cheesecake filling over the crust in each liner, filling them about three-quarters full to allow room for slight rising.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be set while the centers remain slightly jiggly to achieve a perfect creamy texture.
- Cool: Let the cupcakes cool in the pan for 10 minutes to reduce shock from temperature changes, then transfer them to a wire rack to cool completely to room temperature.
- Refrigerate: Chill the cupcakes in the refrigerator for at least 2 hours or preferably overnight to fully set the cheesecake.
- Caramelize Topping: Just before serving, sprinkle turbinado sugar evenly over each cupcake and use a kitchen torch to caramelize the sugar, creating a signature crunchy brûlée finish.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
- When caramelizing the sugar topping, keep the kitchen torch moving to prevent burning.
- You can substitute coconut sugar for granulated sugar for a different flavor profile.
- For easier removal from liners, allow cupcakes to chill completely.
- The slight jiggle in the center after baking is essential for the ideal creamy texture once chilled.
Keywords: vanilla bean cheesecake cupcakes, crème brûlée cheesecake, graham cracker crust, caramelized sugar topping, creamy cheesecake cupcakes
