Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine two beloved desserts into one luxurious bite. The origins of crème brûlée date back to France, where it has been a culinary staple for centuries, known for its silky custard and crunchy caramelized sugar topping. Cheesecake, on the other hand, is a classic dessert that’s adored worldwide for its creamy texture and rich flavor.
This recipe not only merges these two iconic desserts but also brings them to you in a convenient cupcake form, making it ideal for parties, gatherings, or even a sweet indulgence at home. With the fragrant essence of vanilla bean infusing every bite, these cupcakes are sure to become a favorite in your dessert repertoire.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
F or the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Feel free to customize this recipe to accommodate any dietary restrictions or preferences. For a gluten-free option, substitute the graham cracker crumbs with gluten-free crumbs. You can also use a sugar substitute if you’re looking to reduce sugar intake, though this might slightly alter the taste and texture.
Directions:
Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon to compact the crumbs.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
Fill the Cupcakes: Pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed. Remove from the oven and allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Add the Crème Brûlée Topping: Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color. Let the sugar harden for a few minutes.
Serve: Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the creamy, crunchy goodness!
