Description
Creamy vanilla bean creme brulee cheesecake cupcakes blend French elegance with American dessert charm. Caramelized sugar tops silky cheesecake, promising pure indulgence with each delicate spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
Dairy:
- 16 ounces (454 grams) cream cheese, softened
- 1/4 cup (60 milliliters) sour cream
- 4 tablespoons (57 grams) unsalted butter, melted
Eggs and Sugar:
- 2 large eggs
- 1/2 cup (100 grams) granulated sugar
- 4–5 tablespoons (50–65 grams) granulated sugar
Crust and Flavor Base:
- 1 cup (120 grams) graham cracker crumbs
- 2 tablespoons (25 grams) granulated sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste)
Instructions
- Heat oven to 325°F and position rack in center. Prepare muffin tin with cupcake liners for easy removal.
- Combine graham cracker crumbs, sugar, and melted butter in mixing bowl until uniformly moistened and compact.
- Distribute crust mixture evenly across cupcake liners, pressing firmly with spoon to create solid foundation.
- Using electric mixer, cream softened cream cheese and granulated sugar until silky and homogeneous.
- Incorporate eggs individually, mixing minimally after each addition to maintain smooth texture.
- Fold in vanilla extract, vanilla bean seeds, and sour cream until batter appears consistent and glossy.
- Carefully fill cupcake liners with cheesecake mixture, leaving slight space at top for potential expansion.
- Bake for 20-25 minutes, watching for centers to set with subtle wobble when gently shaken.
- Transfer cupcakes from oven and allow gradual cooling at room temperature.
- Refrigerate for minimum of 2 hours to ensure complete chilling and structural stability.
- Prior to serving, remove cupcake liners and generously dust surface with granulated sugar.
- Utilize kitchen torch to caramelize sugar, creating golden, crisp top layer that transforms when cracked.
- Allow caramelized sugar to solidify briefly before serving chilled, presenting dramatic textural contrast.
Notes
- Chill the cream cheese to room temperature before beating to ensure a smooth, lump-free filling that blends perfectly.
- Use fresh, high-quality vanilla beans for the most intense and authentic flavor profile in your cupcakes.
- Avoid overmixing the cheesecake batter to prevent air bubbles and maintain a creamy, dense texture.
- Create a water bath by placing the muffin tin in a larger pan with hot water to help prevent cracking and ensure even baking of the cheesecake cupcakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 12
- Calories: 327 kcal
- Sugar: 22 g
- Sodium: 162 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 75 mg