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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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These elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes feature a creamy cheesecake filling with real vanilla bean, a buttery graham cracker crust, and a perfectly caramelized sugar topping. These mini desserts combine the smoothness of cheesecake with the satisfying crunch of crème brûlée.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla bean paste)
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

For the Crème Brûlée Topping:

  • 1/4 cup granulated sugar

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.

  2. Make the Crust:

    • In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    • Divide the crust mixture evenly among the cupcake liners, pressing it firmly into the bottom of each liner. Set aside.

  3. Prepare the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    • Add the scraped vanilla bean seeds (or vanilla bean paste), eggs (one at a time), heavy cream, and vanilla extract. Mix until fully combined and smooth, being careful not to overmix.

  4. Fill and Bake:

    • Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full.
    • Bake for 20-25 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let the cupcakes cool to room temperature. Then, refrigerate for at least 2 hours to set.

  5. Caramelize the Topping:

    • Just before serving, sprinkle about 1 teaspoon of granulated sugar on top of each chilled cheesecake cupcake.
    • Use a kitchen torch to caramelize the sugar until it’s golden and crisp. Alternatively, you can place the cupcakes under the broiler for 1-2 minutes to melt the sugar, but watch closely to prevent burning.

  6. Serve:

    • Allow the caramelized sugar to cool slightly, then serve immediately. For added elegance, garnish with fresh berries or a sprig of mint.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 3 days. For best results, caramelize the sugar topping just before serving to keep it crisp.
  • Freezing: You can freeze the cupcakes without the sugar topping for up to 1 month. Thaw in the fridge, then add the brûlée topping before serving.

Find it online: https://recipe.ukfinda.com/vanilla-bean-creme-brulee-cheesecake-cupcakes/