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