Description
Classic French vanilla bean creme brulee cheesecake cupcakes blend creamy indulgence with delicate elegance. Rich dessert layers offer crisp caramelized sugar topping that delights palates with sophisticated charm.
Ingredients
Scale
Crust Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (1/4 cup) unsalted butter, melted
Cheesecake Filling Ingredients:
- 16 ounces (454 grams) 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
Topping Ingredients:
- 1/4 cup granulated sugar
Instructions
- Prepare the oven environment by heating to 325F (160C) and lining a muffin tin with cupcake liners, ensuring even spacing.
- Craft the graham cracker foundation by mixing crumbs, sugar, and melted butter until thoroughly combined, then gently press a tablespoon of the mixture into each liner’s base, compacting with a spoon for a solid crust.
- Create the luxurious cheesecake filling by whipping cream cheese and sugar until silky smooth, then incorporate eggs individually, ensuring complete integration after each addition.
- Enhance the mixture with sour cream, heavy cream, and aromatic vanilla bean seeds, blending until the texture becomes uniform and velvety.
- Distribute the cheesecake batter generously, filling each liner approximately three-quarters full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, watching for slightly puffed tops and set centers as indicators of doneness.
- Remove from oven and allow cupcakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to achieve optimal texture and flavor development.
- Prior to serving, sprinkle a thin layer of sugar across each chilled cheesecake, using a kitchen torch to transform the granules into a gleaming, caramelized crust.
- Allow the caramelized sugar to harden for several minutes, creating a delicate, crackling top layer that contrasts with the creamy underneath.
- Present the cupcakes chilled, ready to be savored with their harmonious blend of crisp topping and smooth cheesecake interior.
Notes
- Chill the cream cheese and eggs at room temperature before mixing to ensure a smooth, lump-free batter that blends perfectly.
- Use a water bath while baking to prevent cracks and create a silky, even texture in your cheesecake cupcakes.
- Scrape vanilla bean seeds thoroughly to distribute intense flavor throughout the creamy filling, maximizing the aromatic vanilla essence.
- For gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same delicious crust texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 90 mg