Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Desserts have a remarkable way of evoking nostalgia and delight, and crème brûlée and cheesecake are two of the most cherished options on any dessert menu. Crème brûlée, with its silky custard base and signature caramelized sugar topping, offers a rich and luxurious experience that many adore. Cheesecake, on the other hand, is a classic favorite known for its creamy texture and versatility in flavors. Now, imagine combining these two decadent desserts into one individual serving: enter the Vanilla Bean Crème Brûlée Cheesecake Cupcakes.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulge in the perfect blend of two classic desserts with these irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes. Each cupcake features a buttery graham cracker crust, creamy cheesecake filling infused with real vanilla beans, and a perfectly caramelized sugar topping. Ideal for parties, celebrations, or a sweet treat at home, they offer a delightful balance of elegance and approachability. Try this luxurious dessert today! #CrèmeBrûlée #Cheesecake #CupcakeRecipe #VanillaBean #DessertLovers

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Ingredients

For the Cheesecake Base:

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Seeds from 1 vanilla bean

¼ cup sour cream

For the Crème Brûlée Topping:

¼ cup heavy whipping cream

1 tablespoon granulated sugar

1 teaspoon vanilla extract

Extra granulated sugar for caramelizing

Instructions

Prepare the Cupcake Base:

- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until well combined.

- Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to form a crust. Bake for 5–7 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.

- Gradually add the sugar while continuing to beat. Once combined, add the eggs, one at a time, mixing well after each addition.

- Add the vanilla extract, vanilla bean seeds, and sour cream. Beat until all ingredients are well incorporated and the mixture is smooth.

Bake the Cheesecake Cupcakes:

- Pour the cheesecake filling evenly over the prepared crusts in each cupcake liner, filling them about ¾ full.

- Bake for 18–20 minutes, or until the centers are set but still slightly jiggle. Remove from the oven and let cool completely in the pan on a wire rack. Once cool, refrigerate for at least 4 hours (preferably overnight) to set.

Prepare the Crème Brûlée Topping:

- In a small saucepan over medium heat, combine the heavy cream, granulated sugar, and vanilla extract. Stir until the sugar has dissolved and the mixture is warm. Let it cool slightly.

- Once the cheesecake cupcakes are fully chilled, spoon about 1 teaspoon of the crème brûlée mixture onto the tops of each cupcake.

Caramelize the Sugar:

- Sprinkle a thin layer of granulated sugar on top of the cream mixture. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy golden layer. If you don't have a torch, you can place the cupcakes under a broiler for a few minutes, watching closely to prevent burning.

Chill & Serve:

- Place the cupcakes back in the fridge for at least 30 minutes to allow the caramelized sugar to harden.

- Serve chilled and enjoy the rich, creamy layers of cheesecake with a delightful crispy sugar topping!

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12 cupcakes