Name: Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon vanilla bean paste; 1/2 cup heavy cream; 2 tablespoons sugar (for caramelizing)

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why make this recipe

Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful twist on traditional desserts. They combine the creamy richness of cheesecake with the crispy sweetness of crème brûlée, all in a convenient cupcake form. Perfect for parties, special occasions, or a simple treat, these cupcakes are sure to impress both family and friends. The flavors of vanilla and the crunchy caramel layer make each bite unforgettable.

how to make Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1/2 cup heavy cream
2 tablespoons sugar (for caramelizing)

Directions:

Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbs are evenly coated. Press the mixture into the bottom of each liner to form a crust.
In a large mixing bowl, beat the cream cheese and 3/4 cup sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and vanilla bean paste.
Add heavy cream and mix until combined.
Pour the cheesecake batter over the crusts in the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until the centers are set. Remove from the oven and let cool.
Once cooled, refrigerate the cupcakes for at least 4 hours or overnight.
Before serving, sprinkle 1/2 teaspoon of sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until golden and bubbly.
Allow the caramel to cool before serving. Enjoy your Vanilla Bean Crème Brûlée Cheesecake Cupcakes!

how to serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Serve these delightful cupcakes chilled. They make a lovely dessert at dinner parties or gatherings. For the best experience, enjoy them fresh after caramelizing the sugar on top. You can also add fresh berries or a dollop of whipped cream for an extra touch.

how to store Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Keep the cupcakes in the refrigerator in an airtight container to maintain their freshness. They can stay good for up to three days. It’s best to add the caramelized sugar just before serving to keep that crunchy texture.

tips to make Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Ensure your cream cheese is softened to prevent lumps in the batter.
For an even more intense flavor, use both vanilla extract and vanilla bean paste.
When caramelizing the sugar on top, keep the kitchen torch moving to prevent burning.
If you don’t have a kitchen torch, you can place the cupcakes under the broiler for a few minutes to achieve the same caramelized effect.

variation

You can customize these cupcakes by adding chocolate or fruit-flavored fillings. For instance, swirl in some melted chocolate before baking, or top with a fruit compote after caramelizing the sugar.

FAQs

Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Just refrigerate them until you’re ready to caramelize the sugar.

Can I freeze these cupcakes?
Yes, you can freeze the baked cupcakes without the caramelized sugar. Wrap them tightly and store in the freezer for up to three months.

What can I use instead of graham cracker crumbs?
If you don’t have graham crackers, you can use digestive biscuits or vanilla wafer cookies as an alternative for the crust.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes