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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulge in the rich and creamy delight of Vanilla Bean Crème Brûlée Cheesecake Cupcakes, featuring a luscious cheesecake base and a crispy caramelized sugar topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 cups cream cheese, softened Ensure it is at room temperature for easy mixing.
  • 0.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Best at room temperature.
  • 1 unit vanilla bean, split and scraped Alternatively, you can use 1 tablespoon of vanilla extract.
For the Topping
  • 0.25 cups granulated sugar For caramelizing on top.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and line a standard cupcake pan with paper liners.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs resemble wet sand.
  3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cupcake liner to create the crust.
  4. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
  5. Add vanilla extract, eggs, and vanilla bean seeds and continue to blend until well combined.
  6. Spoon the cheesecake batter over the crust in each cupcake liner, filling them about ¾ full.
Baking and Cooling
  1. Bake in the preheated oven for about 20-25 minutes or until the centers are set but still slightly jiggly.
  2. Remove from the oven and let the cupcakes cool at room temperature for 10 minutes.
  3. Refrigerate for at least 2 hours to allow them to chill and firm up.
Caramelizing Sugar
  1. Once chilled, sprinkle about a teaspoon of granulated sugar evenly over the top of each cupcake.
  2. Using a kitchen torch, carefully torch the sugar until it melts and turns golden brown.
  3. Alternatively, place them under a broiler for a few minutes, watching closely to prevent burning.
Serving
  1. Let the caramelized topping cool before serving. Enjoy your delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes!

Notes

For best results, let cream cheese and eggs come to room temperature before mixing. Do not overbake; the cupcakes should still jiggle slightly in the center. Store in an airtight container in the refrigerator for up to 3 days.