Description
Delightful vanilla bean cheesecake cupcakes combining creamy richness with a crispy caramel layer, perfect for any occasion.
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)
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl, and mix until evenly coated. Press into the bottom of each liner to form a crust.
- In a large bowl, beat 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 and let cool.
- Refrigerate them 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!
Notes
For best results, enjoy fresh after caramelizing the sugar. Keep cupcakes in the refrigerator and add the caramelized sugar just before serving.