Description
Creamy cheesecake cupcakes infused with vanilla bean and topped with a crunchy crème brûlée caramelized sugar layer. Perfect for a sophisticated dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean extract or seeds from 1 vanilla pod
- 1/4 cup heavy cream
Crème Brûlée Topping
- 1/4 cup granulated sugar
- Optional: Extra vanilla bean seeds for garnish
Instructions
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into lined cupcake tin and bake at 325°F (160°C) for 5 minutes.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla bean extract, and heavy cream. Mix until combined.
- Fill and Bake: Pour filling over crusts, bake for 18-20 minutes until centers are set. Let cool, then refrigerate for 2 hours.
- Caramelize Sugar: Sprinkle sugar on top of chilled cupcakes. Use a culinary torch or broiler to caramelize until golden brown.
- Serve: Let the topping cool and harden. Garnish with berries or mint leaves if desired.
Notes
- Ensure ingredients are at room temperature for a smooth filling.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg