Description

These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes feature a creamy, smooth cheesecake filling infused with intense vanilla bean flavor, nestled atop a crunchy graham cracker crust. Finished with a caramelized turbinado sugar top, these individual servings combine the best of classic cheesecake and crème brûlée in a convenient, elegant cupcake form perfect for any occasion.

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.25 cups unsalted butter, melted

Cheesecake Filling

1 cup granulated sugar
16 oz cream cheese, softened
0.5 cups sour cream
2 teaspoons vanilla bean paste
3 large eggs
0.5 cups heavy cream

Topping

Turbinado sugar (for caramelizing atop cupcakes)

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the correct temperature for baking the cupcakes.
Prepare Pan: Line a cupcake pan with paper liners to make removal and serving easier.
Make Crust: In a bowl, combine the graham cracker crumbs and melted unsalted butter until the mixture is crumbly and well incorporated.
Form Crust Bases: Divide the graham cracker crumb mixture evenly among the lined cupcake cups, pressing down gently to create a compact and even crust layer.
Blend Cream Cheese and Sugar: In a mixing bowl, blend the softened cream cheese and granulated sugar together until smooth and creamy, about 3 minutes, to create a silky filling base.
Add Remaining Ingredients: Mix in the sour cream, vanilla bean paste, and then incorporate the eggs one at a time, beating gently after each addition. Finally, stir in the heavy cream until fully combined.
Fill Cupcakes: Spoon the cheesecake mixture over the prepared crusts in each cupcake liner, filling them about three-quarters full to allow space for slight rising during baking.
Bake: Bake in the preheated oven for 20-25 minutes or until the edges are set but the centers remain slightly jiggly, indicating a perfectly creamy texture.
Cool and Chill: Let the cupcakes cool in the pan for 10 minutes to settle, then transfer them to a wire rack to cool completely. After cooling, refrigerate the cupcakes for at least 2 hours or overnight to fully set the filling.
Caramelize Sugar Topping: Just before serving, sprinkle turbinado sugar evenly over each cupcake top and use a kitchen torch to caramelize the sugar until it forms a crispy, golden brûlée crust.

Notes

Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
Use a kitchen torch for the best results in caramelizing the sugar topping, but broiling briefly in the oven can be an alternative.
Chilling the cupcakes overnight enhances their texture and flavor.
You can substitute granulated sugar with coconut sugar for a different flavor profile.
Ensure not to overbake; the center should still be slightly jiggly for a creamy texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla bean, crème brûlée, cheesecake, cupcakes, graham cracker crust, creamy dessert, individual cheesecakes, caramelized sugar topping