Ingredients
Scale
- 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