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Instructions:
1. Prepare the Crust
Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make for easy removal.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly combined and the crumbs are well coated in the butter. You should have a mixture that holds together when pressed.
Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup. Use the back of a spoon or your fingers to press the crumbs firmly into the bottom of each liner, creating a compact crust. Place the muffin tin in the preheated oven and bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling
While the crust is cooling, it’s time to make the cheesecake filling.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and continue beating until combined and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream, and beat on low speed until the mixture is smooth and well combined.
3. Fill the Cupcakes
Spoon the cheesecake filling into each muffin cup on top of the graham cracker crust, filling them almost to the top, leaving a small gap (about 1/4 inch) from the rim of the liner. The batter should evenly cover the crust.
Gently tap the muffin tin on the counter to remove any air bubbles and level the filling.
4. Bake the Cheesecake Cupcakes
Place the muffin tin in the oven and bake at 325°F (165°C) for about 18-20 minutes, or until the edges are set but the centers still jiggle slightly. This is key to achieving the creamy texture of cheesecake without overbaking it.
Once done, turn off the oven and leave the cupcakes in the oven with the door slightly ajar for an additional 1 hour. This allows the cheesecakes to cool gradually, which helps prevent cracking.
After the hour, remove the cupcakes from the oven and let them cool to room temperature. Once cooled, refrigerate them for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the texture to firm up.
5. Add the Crème Brûlée Topping
Just before serving, sprinkle about 1 teaspoon of granulated sugar over the top of each cheesecake cupcake. Use a kitchen torch to caramelize the sugar, moving the torch evenly across the surface until the sugar melts and forms a golden, crispy layer.
If you don’t have a kitchen torch, you can also place the cupcakes under the broiler in your oven. Be sure to watch them closely and broil for 1-2 minutes, until the sugar is melted and golden brown.
Allow the sugar topping to cool for a few minutes so that it hardens into a crispy, crackly layer.
6. Serve and Enjoy
Once the sugar has cooled and hardened, your Crème Brûlée Cheesecake Cupcakes are ready to serve! Garnish with a sprig of fresh mint or a few berries, if desired, and enjoy the delightful combination of creamy cheesecake and caramelized sugar topping.
Why You’ll Love Crème Brûlée Cheesecake Cupcakes
- The Best of Both Worlds: If you’re torn between cheesecake and crème brûlée, these cupcakes combine the best elements of both desserts. You get the creamy, rich texture of cheesecake with the signature crackling sugar topping of crème brûlée—what’s not to love?
- Individual Servings: These cupcakes are the perfect single-serving dessert, making them easy to serve at parties, gatherings, or family meals. They’re just the right size for a sweet treat without feeling too indulgent.
- A Touch of Elegance: The crème brûlée topping adds a touch of sophistication to these cupcakes, making them perfect for special occasions like birthdays, holidays, or dinner parties. The caramelized sugar creates a gorgeous presentation, and the process of cracking it adds an interactive, fun element.
- Rich and Decadent: These cupcakes are everything you want in a dessert—creamy, rich, and with that sweet, crunchy sugar top that’s just a bit addictive. Each bite delivers a balance of textures and flavors that will leave your guests asking for more.
Tips for Perfecting Your Crème Brûlée Cheesecake Cupcakes
- Make Ahead: These cupcakes actually get better with time! You can make them a day ahead and store them in the refrigerator, allowing the flavors to meld and the texture to firm up.
- Use Full-Fat Ingredients: For the creamiest, most flavorful cheesecake filling, use full-fat cream cheese, sour cream, and heavy cream. These ingredients ensure a rich, smooth filling that perfectly balances the sweet and crunchy sugar topping.
- Watch the Caramelization: When using a kitchen torch, be careful not to burn the sugar. Move the torch in a slow, circular motion to evenly caramelize the sugar. If you’re broiling, keep a close eye on the cupcakes to avoid over-browning.
- Experiment with Flavors: While vanilla is the classic flavor for crème brûlée and cheesecake, you can get creative by adding other flavors. Try adding a hint of lemon zest or almond extract to the cheesecake filling for a fun twist.
Conclusion
Crème Brûlée Cheesecake Cupcakes are a dream come true for dessert lovers, offering the best of two iconic treats in one bite-sized delight. The combination of creamy cheesecake, a buttery graham cracker crust, and the iconic crème brûlée sugar topping makes these cupcakes a showstopper. Perfect for any occasion, these decadent cupcakes will be a hit at your next dinner party, holiday gathering, or whenever you’re in the mood for something extraordinary.
So, gather your ingredients and treat yourself and your loved ones to these indulgent, elegant Crème Brûlée Cheesecake Cupcakes—you won’t regret it!
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