Indulgent Creme Brulee Cheesecake Cupcakes
Rich, creamy cheesecake cupcakes topped with a classic crackly crème brûlée sugar crust.
Ingredients
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup heavy cream
- 1 tablespoon vanilla bean paste
- 12 teaspoons granulated sugar for topping
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine the graham cracker crumbs and melted butter and stir until the mixture resembles wet sand.
- Divide the crumb mixture evenly among the liners and press it firmly into the bottoms to form crusts.
- Bake the crusts for 5 minutes, then remove the pan from the oven and let the crusts cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated and the mixture is smooth.
- Add the heavy cream and vanilla bean paste and mix on low speed just until combined and the batter is velvety.
- Divide the cheesecake batter evenly over the prepared crusts, filling each liner almost to the top.
- Bake for 18 to 20 minutes, or until the centers are just set but still slightly jiggly when the pan is gently shaken.
- Turn off the oven, crack the door open, and let the cupcakes cool in the oven for 10 minutes.
- Transfer the pan to a wire rack and let the cheesecakes cool at room temperature for 30 minutes.
- Refrigerate the cheesecakes in the pan until fully chilled, at least 3 hours.
- Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake.
- Use a kitchen torch to melt and caramelize the sugar on each cupcake until it turns golden and glassy.
- Let the tops cool for 2 to 3 minutes to allow the sugar to harden before serving.
Notes
- Use fully softened cream cheese to avoid lumps in your cheesecake filling.
- Do not overmix after adding the eggs; keeping the batter smooth but not airy helps prevent cracking.
- For a different flavor, you can substitute the graham crackers with finely crushed Oreos or Biscoff cookies.
- Store leftover cupcakes covered in the refrigerator for up to 4 days and torch the sugar just before serving for the best crackly top.
- Do not overmix after adding the eggs; keeping the batter smooth but not airy helps prevent cracking.
- For a different flavor, you can substitute the graham crackers with finely crushed Oreos or Biscoff cookies.
- Store leftover cupcakes covered in the refrigerator for up to 4 days and torch the sugar just before serving for the best crackly top.