Description
Indulge in these irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes that blend the richness of crème brûlée and the creaminess of cheesecake—a perfect dessert for any occasion!
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 (or 1 tablespoon of vanilla extract)
- Sugar for topping
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into muffin tin lined with cupcake liners.
- In another bowl, beat cream cheese and sugar until smooth, then add vanilla and eggs one at a time, mixing well.
- Heat the heavy cream with the scraped vanilla bean seeds until simmering, then incorporate into cream cheese mixture.
- Pour the cheesecake filling over the crusts, filling them 3/4 full.
- Bake for 25-30 minutes until set but slightly jiggly in the center.
- Let cool at room temperature, then chill in the refrigerator for at least 4 hours.
- Before serving, sprinkle sugar on top and caramelize using a torch or broiler.
Notes
For best results, chill the cupcakes overnight. All ingredients should be at room temperature before mixing for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg