Can you share a fun fact about crème brûlée?

Crème brûlée has a fascinating history, often claimed by the French, English, and Spanish. The term itself means "burnt cream" in French. One fun fact is that the earliest known recipe for crème brûlée appears in a 1691 French cookbook! It’s incredible to think that something so timeless could inspire modern treats like our delightful cupcakes.

How should I store Crème Brûlée Cheesecake Cupcakes?

Once cooled, store your cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. If you haven’t caramelized the tops yet, do so just before serving for the best texture. When ready to enjoy, let them sit at room temperature for a few minutes to enhance the flavors.

What makes crème brûlée so special in these cupcakes?

The magic of crème brûlée lies in its rich, creamy texture paired with a contrasting crunchy caramel top. In these cupcakes, you’re getting the best of both worlds: the smoothness of cheesecake with that irresistible caramelized sugar crunch. It's a symphony of textures and flavors that’s both luxurious and comforting. The mini size makes them perfect for individual indulgence!

How do I know if my Crème Brûlée Cheesecake Cupcakes are done?

To check if your cheesecake cupcakes are done, gently jiggle the pan. The centers should have a slight wobble but not look liquidy. The edges will appear set and may slightly pull away from the liners. Remember, they will continue to firm up as they cool. If you're unsure, an internal temperature of around 150°F is a good indicator.

Delicious Crème Brûlée Cheesecake Cupcakes Recipe

Name: Crème Brûlée Cheesecake Cupcakes: A Decadent Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 9 graham crackers, finely crushed; 6 tablespoons butter, melted; 1/4 cup granulated sugar; 16 ounces cream cheese; 1/2 cup sugar; 1 teaspoon vanilla bean paste; 1 large egg; 2 egg yolks; 1/2 cup sour cream; 1 pinch salt; 1/3 cup super fine sugar

Description

Indulge in the fusion of creamy cheesecake and classic creme brûlée with these mini cheesecake cupcakes.

Ingredients

Scale

9 graham crackers, finely crushed

6 tablespoons butter, melted

1/4 cup granulated sugar

16 ounces cream cheese

1/2 cup sugar

1 teaspoon vanilla bean paste

1 large egg

2 egg yolks

1/2 cup sour cream

1 pinch salt

1/3 cup super fine sugar

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Instructions

1. Preheat the oven to 275°F. Line a muffin tin with cupcake liners.

2. Mix crushed graham crackers, granulated sugar, and melted butter. Press into cupcake liners to form crusts.

3. Beat cream cheese and sugar until smooth. Add vanilla, egg, yolks, sour cream, and salt. Mix until combined.

4. Spoon filling into liners, filling three-quarters full.

5. Bake for 22-25 minutes until set. Cool completely.

6. Sprinkle 1 teaspoon superfine sugar on each. Caramelize with a kitchen torch or broil until sugar is caramelized. Serve chilled.

Notes

Ensure cupcakes are completely cool before adding the brûlée topping.

Use full-fat cream cheese for best results.

Prep Time: 15
Cook Time: 25
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280 kcal
Sugar: 20 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 0 g
Protein: 5 g
Cholesterol: 85 mg