Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Indulgent handheld cheesecakes with a buttery graham crust, silky vanilla bean center, and crackly crème brûlée sugar topping.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla bean paste
- 3 large eggs at room temperature
- 1/2 cup heavy cream
- 1/3 cup turbinado sugar for topping
Instructions
- Preheat the oven to 325°F and line a standard 12 cup muffin pan with paper liners.
- In a medium bowl, stir together the graham cracker crumbs and melted butter until the mixture is evenly moistened and holds together when pressed.
- Divide the crumb mixture evenly among the 12 liners, about 1 1/2 to 2 tablespoons per cup, and press firmly into a compact, even layer.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer on medium speed until very smooth and creamy, about 3 minutes, scraping the bowl as needed.
- Add the sour cream and vanilla bean paste and mix on low speed just until fully combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated; do not overmix.
- Pour in the heavy cream and mix on low speed until the batter is smooth and well combined.
- Divide the cheesecake batter evenly over the prepared crusts, filling each cupcake liner about three quarters full.
- Bake for 20 to 25 minutes, until the edges are set and the centers are still slightly jiggly when you gently shake the pan.
- Remove the pan from the oven and let the cheesecakes cool in the pan for 10 minutes.
- Transfer the cupcakes to a wire rack and cool completely to room temperature.
- Once cooled, refrigerate the cupcakes uncovered for 30 minutes, then cover and chill for at least 2 hours or until fully set.
- Just before serving, remove the chilled cheesecakes from the refrigerator and sprinkle about 1 teaspoon of turbinado sugar in an even layer over each cupcake.
- Use a kitchen torch to melt and caramelize the turbinado sugar on each cheesecake until it is deep golden and forms a thin, hard shell.
- Allow the caramelized sugar to cool and harden for 1 to 2 minutes, then serve immediately for the best crackly crème brûlée texture.
Notes
- For the smoothest filling, make sure the cream cheese, sour cream, eggs, and heavy cream are at room temperature before mixing.
- Do not overbake; remove the cupcakes while the centers still have a slight jiggle to keep the texture creamy and not dry.
- If you do not have a kitchen torch, you can place the sugared cheesecakes under a broiler on high for 1 to 3 minutes, watching very closely so the sugar caramelizes without burning, then chill briefly to refirm the centers.
- Store the baked, unsugared cheesecakes covered in the refrigerator for up to 4 days and brûlée the tops just before serving for the best texture.
- Do not overbake; remove the cupcakes while the centers still have a slight jiggle to keep the texture creamy and not dry.
- If you do not have a kitchen torch, you can place the sugared cheesecakes under a broiler on high for 1 to 3 minutes, watching very closely so the sugar caramelizes without burning, then chill briefly to refirm the centers.
- Store the baked, unsugared cheesecakes covered in the refrigerator for up to 4 days and brûlée the tops just before serving for the best texture.