Go Back

Crème Brûlée Cheesecake Cupcakes

Delightful cupcakes combining the richness of cheesecake with a caramelized sugar topping, perfect for any dessert lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened Ensure it's halal-compliant.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup heavy cream
For the topping
  • 1/4 cup caramel sauce
  • 2 tablespoons granulated sugar (for topping)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until evenly coated. Press about a tablespoon of this mixture into the bottom of each cupcake liner.
Make the cheesecake filling
  1. In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Add vanilla extract and mix until incorporated.
  2. Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
  3. Slowly pour in the heavy cream while stirring gently.
Bake
  1. Pour the cheesecake mixture over the prepared crusts until each liner is about 3/4 full.
  2. Bake for approximately 18-20 minutes. The centers should be slightly jiggly. Remove from the oven and let cool completely.
Add the topping
  1. Once cool, drizzle caramel sauce over each cupcake. Sprinkle 2 tablespoons of granulated sugar on top and use a kitchen torch to caramelize until golden and crisp.
Serve
  1. Allow the cupcakes to cool for a few minutes after caramelizing the sugar before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw overnight before serving.