Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulging in a dessert that combines the velvety richness of cheesecake with the delightful crunch of crème brûlée is like a hug for your taste buds. Imagine taking a bite of these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, where creamy vanilla bean-infused cheesecake meets a crispy caramelized sugar topping, creating a flavor explosion that makes you feel like royalty. delicious autumn pumpkin bars. For more inspiration, check out this raspberry cheesecake bars recipe.

These little morsels are perfect for celebrations or just a Tuesday night when you need a pick-me-up. The sweet aroma wafting through your kitchen will have everyone asking, “When can we dig in?” Get ready for an adventure that’s as entertaining to make as it is to eat.

Baking these cupcakes brought back memories of my sister’s birthday party when we attempted to impress our friends with our culinary skills—and let’s just say the smoke alarm had a workout that day.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for the base; they should resemble sand for the best texture.
• Unsalted Butter: Melted butter adds richness and helps bind the crust together; opt for quality butter.
• Cream Cheese: Softened cream cheese creates a smooth filling; let it sit at room temperature before mixing.
• Sour Cream: Adds tanginess and moisture, enhancing the cheesecake’s flavor profile; use full-fat for creaminess.
• Granulated Sugar: Sweetens the batter evenly; feel free to adjust based on your sweetness preference.
• Vanilla Beans: Fresh vanilla beans give an aromatic depth; scrape out the seeds directly into your mixture.
• Eggs: Room temperature eggs help create a light texture; avoid over-mixing to prevent cracks in your cupcakes.
• Turbinado Sugar: For that crunchy brûlée top, this sugar caramelizes beautifully; sprinkle generously before broiling.

The full ingredients list, including measurements, is provided in the recipe card directly below. raspberry heart cookies. festive peppermint swirl cookies.

Let’s Make it Together

Prepare Your Baking Pan: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to make removal and serving easier later on.

Create the Graham Cracker Crust: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture firmly into each liner using your fingers or a measuring cup to form an even layer.

Make the Cheesecake Filling: In another bowl, beat softened cream cheese until smooth. Add sour cream, granulated sugar, vanilla bean seeds, and eggs one at a time until fully incorporated and creamy.

Fill the Cupcake Liners: Spoon the cheesecake mixture over each crust, filling them about ¾ full. This allows room for rising without spilling over.

Bake and Cool the Cupcakes: Bake in preheated oven for 20-25 minutes until set but slightly jiggly in the center. Allow them to cool completely at room temperature before refrigerating for at least two hours.

Create the Brûlée Topping: Once chilled, sprinkle turbinado sugar generously on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden brown and crispy—watch closely so it doesn’t burn!

Enjoy these Vanilla Bean Crème Brûlée Cheesecake Cupcakes while reminiscing about family gatherings or simply indulging yourself on a quiet evening. Let me tell you, there’s no wrong way to enjoy these little delights! For more inspiration, check out this no-bake mini cheesecakes recipe.

Perfecting the Cooking Process

To achieve the best results, start by preparing the cupcake batter while preheating your oven. Bake the cupcakes first, then cool them before adding the cheesecake layer and brûlée topping.

Add Your Touch

Feel free to customize these cupcakes by adding a fruit compote or chocolate drizzle on top of the brûlée layer. chocolate thumbprint cookies You can also experiment with flavored extracts for a unique twist.

Storing & Reheating

Store these cupcakes in an airtight container in the refrigerator for up to three days. For best results, enjoy them cold straight from the fridge without reheating.

Creating these cupcakes brought back fond memories of my grandmother teaching me about patience in baking; her joy was infectious as we waited for desserts to cool.

FAQ

What makes vanilla bean different from vanilla extract?

Vanilla bean has a richer flavor profile than standard vanilla extract due to its natural oils.

Can I make these cupcakes gluten-free?

Yes, just substitute all-purpose flour with a 1: 1 gluten-free flour blend for similar results.

How do I achieve a perfect crème brûlée crust?

Use a kitchen torch to caramelize sugar evenly until it forms a golden crust without burning.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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• Author: Mia Hanry
• Total Time: 45 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Indulge in the exquisite Vanilla Bean Crème Brûlée Cheesecake Cupcakes—a delightful fusion of creamy cheesecake and a crunchy caramelized topping. Each bite offers a rich, velvety texture complemented by the satisfying crack of the brûlée crust. Perfect for any occasion, these cupcakes are as beautiful as they are delicious, making them a must-try for dessert lovers.

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Ingredients

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• 1 cup graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 2 vanilla beans, seeds scraped
• 3 large eggs, room temperature
• 1/4 cup turbinado sugar

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Instructions

1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs and melted butter; press firmly into each liner.
3. Beat cream cheese until smooth; add sour cream, sugar, vanilla beans, and eggs one at a time until creamy.
4. Fill each liner with the cheesecake mixture about ¾ full.
5. Bake for 20-25 minutes until set but slightly jiggly; cool completely and refrigerate for at least two hours.
6. Sprinkle turbinado sugar on top and use a kitchen torch to caramelize until golden brown.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (70g)
• Calories: 300
• Sugar: 22g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg