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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulge in these rich and elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes, combining creamy cheesecake and crisp caramel topping in a delicate cupcake.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Make sure it is at room temperature.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 3 large eggs Use room temperature.
  • 1/2 cup heavy cream
For the topping
  • 1/4 cup sugar For caramelizing.
  • Optional: fresh berries for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a cupcake pan with liners.
  2. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Divide among cupcake liners and press down firmly.
Cheesecake Filling
  1. In a large bowl, beat the cream cheese until smooth. Gradually add in the sugar, continuing to beat.
  2. Add the vanilla bean paste and eggs, mixing until just combined to maintain a creamy texture.
  3. Gently fold in the heavy cream until creamy and well blended.
Baking
  1. Pour the cheesecake filling over the crusts in each cupcake liner, filling each about three-quarters full.
  2. Bake for 20-25 minutes or until the centers are just set.
Cooling and Brûléeing
  1. Once baked, cool at room temperature, then refrigerate for at least four hours or overnight.
  2. Before serving, sprinkle sugar on top and use a kitchen torch to caramelize the sugar, creating the crunchy topping.
Serving
  1. Optionally, garnish with fresh berries before serving.

Notes

Ensure that all ingredients are fresh and at room temperature for best results. Make ahead for ease during gatherings.