Description
Indulge in these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes that combine the creamy richness of cheesecake with the classic flavors of crème brûlée, all in a convenient cupcake form.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup sugar for topping
Instructions
- Preheat the oven to 325°F (160°C) and line a cupcake pan with paper liners.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined, then press a tablespoon of the mixture into the bottom of each cupcake liner.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add granulated sugar and vanilla bean paste, mixing until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Gradually mix in the heavy cream until the batter is smooth.
- Pour the cheesecake batter over the crust in each cupcake liner, filling each about 3/4 full.
- Bake for 20-25 minutes until the edges are set but the centers are slightly jiggly. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 1 teaspoon of sugar on top of each cheesecake cupcake. Use a kitchen torch to caramelize the sugar until golden and crispy. Allow to cool slightly before serving.
Notes
- For a more intense vanilla flavor, use pure vanilla extract along with vanilla bean paste.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- Consider topping with fresh berries for added flavor and color.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg