Why Make This Recipe
If you love the rich and creamy flavors of cheesecake and the delightful crunch of crème brûlée, then Vanilla Bean Crème Brûlée Cheesecake Cupcakes are for you! These little treats combine the best of both worlds, offering a burst of flavor in every bite. They are perfect for any occasion, whether it’s a birthday party, a fancy dinner, or just a sweet reward for yourself. Plus, they are so cute and portable!
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 the 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. Then 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 filling over the 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 them 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. Let the topping harden before serving.
How to Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Serve these delightful cupcakes straight from the fridge for a refreshing treat! You can enjoy them plain or add fresh berries for an extra burst of flavor. They are impressive enough for guests but simple enough for any home cook to make.
How to Store Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Store your cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. It’s best to store them unbrûléed and caramelize the sugar topping just before serving for the best texture.
Tips to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Use room temperature cream cheese for a smoother filling.
- Be gentle when mixing the filling to avoid incorporating too much air.
- Experiment with different flavors of vanilla, like vanilla extract or vanilla beans for a more pronounced taste.
Variation
You can customize these cupcakes by adding different flavors to the cheesecake filling. Try adding a fruit puree, chocolate, or even swirl in some caramel for a delicious twist!
FAQs
Can I make these cupcakes in advance?
Yes! You can make the cupcakes a day or two in advance. Just keep them stored in the fridge without the brûlée topping.
What can I use if I don’t have a kitchen torch?
You can use the broiler in your oven. Just be careful and watch closely to avoid burning the sugar.
Can I freeze these cupcakes?
It’s not recommended to freeze the finished cupcakes, as the texture may change. However, you can freeze the unbaked crust and filling separately and bake them fresh when you’re ready to enjoy!
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delicious cupcakes that combine the rich flavors of cheesecake with the crunchy topping of crème brûlée, perfect for any occasion.
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 the 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. Then add the egg, vanilla bean paste, sour cream, and flour, mixing just until combined. Be careful not to overmix.
- Spoon the filling over the 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 them 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. Let the topping harden before serving.
Notes
For best texture, store unbrûléed and caramelize topping just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French