Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Introduction
Discover the perfect marriage of two classic desserts with these Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes. Each bite reveals a creamy, smooth cheesecake infused with rich vanilla bean, topped with a crisp, caramelized sugar crust. These elegant cupcakes are sure to impress at any gathering or satisfy your sweet cravings.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 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
- Turbinado sugar, for topping
Instructions
- Step 1: Preheat your oven to 325°F and line a cupcake pan with paper liners.
- Step 2: In a bowl, combine the graham cracker crumbs with melted butter until mixture is crumbly.
- Step 3: Press the crumb mixture gently into the bottom of each cupcake liner to form the crust.
- Step 4: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 3 minutes.
- Step 5: Mix in sour cream, vanilla bean paste, and then add eggs one at a time, blending well after each addition.
- Step 6: Gently fold in the heavy cream until fully incorporated.
- Step 7: Spoon the cheesecake filling over the crust in each liner, filling about ¾ full.
- Step 8: Bake for 20-25 minutes, until the edges are set but centers remain slightly jiggly.
- Step 9: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10: Refrigerate cupcakes for at least 2 hours or overnight to allow them to set.
- Step 11: Just before serving, sprinkle turbinado sugar evenly over each cupcake and caramelize the sugar using a kitchen torch until golden and bubbly.
Tips & Variations
- Use room temperature cream cheese, eggs, and sour cream for a smoother, creamier filling.
- Don’t overmix the batter to avoid dense cupcakes; blend just until combined.
- To create a dairy-free version, substitute coconut cream and dairy-free cream cheese.
- Try adding melted dark chocolate to the batter for a rich chocolate twist.
- For a fruit-flavored variation, add a layer of berry puree or fresh fruit slices before baking.
- Use gluten-free graham cracker crumbs to make the crust suitable for gluten-sensitive diets.
Storage
Store these cupcakes in an airtight container in the refrigerator for up to 3 days to maintain their creamy texture and flavor. For longer storage, wrap cupcakes individually and freeze for up to 2 months; thaw overnight in the fridge before serving. To refresh, warm gently in a 300°F oven for about 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can you freeze Vanilla Bean Crème Brûlée Cheesecake Cupcakes?
Yes, you can freeze them. Wrap each cupcake individually in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. Thaw overnight in the refrigerator before enjoying.
How long do Vanilla Bean Crème Brûlée Cheesecake Cupcakes last in the refrigerator?
When kept in an airtight container, these cupcakes stay fresh and creamy for up to 3 days.
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Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 cupcakes 1x
Description
Indulge in these Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a delightful fusion of creamy cheesecake and a caramelized sugar crust. Each cupcake features a crunchy graham cracker base, a smooth and rich vanilla bean-infused cheesecake filling, and a signature brûlée topping that cracks perfectly with each bite. Perfect for impressing guests or satisfying your own sweet tooth, these cupcakes promise elegance, richness, and a symphony of textures in every bite.
Ingredients
Crust
- 1.5 cups graham cracker crumbs (provides a delightful, crunchy crust with a hint of sweetness)
- 0.25 cups unsalted butter, melted (binds the crust together and adds richness)
Filling
- 1 cup granulated sugar (enhances overall sweetness; coconut sugar can be used as alternative)
- 16 oz cream cheese, softened (creates a smooth, creamy cheesecake filling)
- 0.5 cups sour cream (adds a tangy depth to balance sweetness)
- 2 teaspoons vanilla bean paste (infuses cheesecake with intense vanilla flavor and lovely specks)
- 3 large eggs (helps set the filling to a perfect creamy texture)
- 0.5 cups heavy cream (creates a luxurious, velvety texture)
Topping
- Turbinado sugar, for topping (gives the signature crunchy brûlée finish; can substitute with brown sugar)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking and the perfect creamy texture for the cupcakes.
- Prepare Pan: Line a cupcake pan with paper liners to make serving easy and maintain an elegant presentation.
- Make Crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is crumbly. Divide the crumb mixture evenly among the cupcake liners and press gently to form an even crust base for each cupcake.
- Mix Filling: In a large mixing bowl, blend the softened cream cheese with the granulated sugar until smooth and creamy, about 3 minutes. Next, add sour cream, vanilla bean paste, and eggs one at a time, blending well after each addition to ensure a luscious and well-incorporated mixture.
- Fill Cupcakes: Spoon the cheesecake batter over the prepared crusts in each liner, filling the cups about three-quarters full to leave room for rising and to avoid overflow.
- Bake: Place the cupcakes in the preheated oven and bake for 20 to 25 minutes, until the edges are set but the centers remain slightly jiggly — this ensures a creamy texture inside.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cupcakes for at least 2 hours or overnight to set the filling fully and develop flavors.
- Caramelize Topping: Just before serving, sprinkle a thin, even layer of turbinado sugar on top of each cupcake. Using a kitchen torch, caramelize the sugar until golden and bubbly, forming a crisp brûlée crust.
Notes
- Use room temperature ingredients for smoother, creamier filling.
- Do not overmix cheesecake batter to avoid dense cupcakes.
- Watch baking time carefully; centers should remain slightly jiggly to maintain creaminess.
- Press graham cracker crust firmly into liners for a sturdy, crunchy base.
- Refrigerate at least two hours before torching sugar topping for best texture.
- Turbinado sugar can be substituted with brown sugar if needed.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla bean, crème brûlée, cheesecake, cupcakes, dessert, baking, creamy, caramelized sugar
