Why Make This Recipe
Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect balance of rich cheesecake flavor with a delightful creamy texture. These little treats combine the beloved flavors of classic crème brûlée with the simplicity of a cupcake, making them ideal for any occasion. Whether you are hosting a party or simply treating yourself, these cupcakes impress anyone who takes a bite.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 2–3 tablespoons granulated sugar (for caramelizing)
Directions:
Step 1: Prepare the Crust
Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons of this mixture into the bottom of each liner to form a firm crust. Bake for 5 minutes, then cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Next, add the egg, vanilla bean paste, sour cream, and flour, mixing just until combined. Be careful not to overmix.
Step 3: Bake the Cupcakes
Spoon the cheesecake filling over the pre-baked crusts, filling each cup almost to the top. Bake for 16–20 minutes, or until the centers are just set. Let them cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 2 hours.
Step 4: Brûlée the Tops
Once fully chilled, sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the topping to harden before serving.
How to Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These cupcakes are best served after the sugar has hardened, allowing a satisfying crunch on top. They can be enjoyed on their own or with a cup of coffee or tea. Consider garnishing with fresh berries or whipped cream for an extra touch.
How to Store Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will keep well for up to 3 days. However, it’s best to brûlée the sugar just before serving to maintain that crispy texture.
Tips to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Use Softened Cream Cheese: Make sure your cream cheese is at room temperature to mix easily and achieve a smooth filling.
- Don’t Overbake: Keep an eye on the baking time to ensure the centers remain soft and creamy.
- Chill Properly: Chilling the cupcakes for at least 2 hours improves the flavor and texture.
Variation
Feel free to experiment with flavors! You can swap out vanilla bean paste for lemon zest or chocolate for a different twist on this recipe.
FAQs
Q1: Can I use store-bought crust instead of making my own?
Yes, you can use store-bought graham cracker crust if you want to save time.
Q2: Do I need a kitchen torch for brûlée the tops?
While a kitchen torch is ideal, you can use your oven’s broiler on low, watching closely to avoid burning.
Q3: Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the brûlée topping. Thaw them overnight in the fridge before serving and brûlée them fresh.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Delightful cupcakes combining rich cheesecake flavors with a creamy texture, inspired by classic crème brûlée.
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 2–3 tablespoons granulated sugar (for caramelizing)
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons of this mixture into the bottom of each liner to form a firm crust. Bake for 5 minutes, then cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Add the egg, vanilla bean paste, sour cream, and flour, mixing just until combined.
- Spoon the cheesecake filling over the pre-baked crusts, filling each cup almost to the top. Bake for 16–20 minutes, or until the centers are just set. Let them cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 2 hours.
- Once fully chilled, sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the topping to harden before serving.
Notes
Use softened cream cheese and chill properly for the best texture. Don’t overbake to keep the centers creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 12g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg