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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine creamy vanilla cheesecake with a crisp caramelized sugar topping for a handheld, elegant dessert that impresses with both taste and texture.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 5 hours (including chilling)
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Ingredients

  • 1 cup digestive biscuits or graham cracker crumbs
  • 3 tbsp unsalted butter (melted)
  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Additional granulated sugar (for brûlée topping)

Instructions

  1. Preheat oven to 325°F (163°C). Line a muffin tin with 12 paper liners.
  2. Combine crushed biscuits with melted butter. Press 1 tbsp into each liner. Bake for 5 minutes. Set aside.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla bean paste. Mix until combined.
  4. Add eggs one at a time, mixing on low speed. Do not overmix.
  5. Fold in sour cream and heavy cream until batter is smooth.
  6. Divide batter evenly over crusts, filling liners nearly to the top.
  7. Bake for 20–22 minutes, until centers are just set with a slight jiggle.
  8. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. Before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch until golden and crisp.

Notes

  • Add bourbon or vanilla liqueur for added depth.
  • Use chocolate cookie crust for a richer variation.
  • Top with berries after torching for contrast.
  • Use lemon zest for a bright twist.
  • Brûlée just before serving for the best texture.

Nutrition

Find it online: http://elladishes.com/vanilla-bean-creme-brulee-cheesecake-cupcakes/