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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter; press firmly into each liner.
- Beat cream cheese until smooth; add sour cream, sugar, vanilla beans, and eggs one at a time until creamy.
- Fill each liner with the cheesecake mixture about ¾ full.
- Bake for 20-25 minutes until set but slightly jiggly; cool completely and refrigerate for at least two hours.
- 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