Classic Vanilla Bean Crème Brûlée Cheesecake Cupcakes – Page 2

Instructions

Prepare the Crust

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tablespoon of the mixture into the bottom of each liner.
Bake for 5 minutes, then set aside to cool.

Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add vanilla bean paste (or scraped vanilla bean seeds) and mix well.
Beat in the eggs, one at a time, until fully incorporated.
Stir in the heavy cream and mix until smooth.

Bake the Cheesecake Cupcakes

Fill each cupcake liner almost to the top with the cheesecake batter.
Bake for 18-22 minutes, or until the centers are set but slightly jiggly.
Let the cupcakes cool at room temperature, then refrigerate for at least 2 hours (or overnight for best results).

Caramelize the Sugar Topping

Before serving, remove cupcakes from the fridge and sprinkle about ½ teaspoon of granulated sugar evenly over each one.
Use a kitchen torch to caramelize the sugar until golden brown and crispy. Let it cool for a minute to harden.
Serve immediately and enjoy that satisfying crack with every bite!

Tips & Variations

No Torch? Place the cupcakes under the broiler for a few minutes, watching closely to prevent burning.
Flavor Twist: Add a splash of rum or bourbon to the cheesecake batter for a deeper flavor.
Toppings: Serve with fresh berries or a dollop of whipped cream for an extra treat!

Final Thoughts

These Classic Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful fusion of two beloved desserts. With their rich vanilla bean flavor, creamy texture, and crisp caramelized top, they’re guaranteed to impress at any gathering!

Have you tried this recipe? Let us know how it turned out!