Description
Delightful cupcakes combining the rich flavors of crème brûlée with creamy cheesecake, topped with a caramelized sugar crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1 vanilla bean
- Sugar for topping
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs with melted butter, then press into muffin tin liners.
- In a large bowl, beat cream cheese and sugar until smooth, then add in vanilla and eggs.
- In a saucepan, heat heavy cream with the seeds from the vanilla bean, then mix into the cream cheese mixture.
- Pour the filling over the crust in the muffin tin and bake for 25-30 minutes.
- Allow to cool and refrigerate for at least 4 hours until set.
- Caramelize sugar on top before serving using a kitchen torch or broiler.
Notes
Allow cream cheese and eggs to sit at room temperature for a smoother batter. When caramelizing sugar, hold the torch at a 45-degree angle for even results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg