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

Scale

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