Description
Indulgent vanilla bean creme brulee cheesecake cupcakes offer a luxurious French-inspired dessert that blends creamy cheesecake with caramelized sugar perfection. Sweet sophistication meets classic comfort in these mini delights you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
Crust:
- 1 cup (120g) graham cracker crumbs
- 4 tablespoons (60g) unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120 milliliters) heavy cream
- 1 large egg
- 1 large egg yolk
Topping:
- 1/4 cup (50g) granulated sugar
Additional Ingredients:
- 1 tablespoon cornstarch
- 1 1/2 teaspoons vanilla bean paste
- Fresh berries (optional)
Instructions
- Prepare the muffin tin by lining with cupcake liners and heating the oven to 325F (160C) for the graham cracker crust.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl, creating a uniform mixture.
- Distribute the crust mixture evenly into each cupcake liner, pressing firmly to create a compact base. Bake for 5 minutes, then allow to cool completely.
- In a large mixing bowl, cream together cream cheese, sugar, and cornstarch until achieving a smooth, lump-free consistency.
- Gently incorporate egg, egg yolk, heavy cream, and vanilla bean paste into the cream cheese mixture, mixing until just combined. Take care not to overmix the batter.
- Carefully portion the cheesecake batter over the cooled crusts, ensuring even distribution.
- Bake the cupcakes for 18-22 minutes, watching for set edges while maintaining a slight jiggle in the center.
- Remove from oven and allow cupcakes to cool completely at room temperature.
- Refrigerate the cooled cheesecake cupcakes for a minimum of 4 hours or preferably overnight to set fully.
- Just before serving, sprinkle a thin, even layer of granulated sugar across the top of each chilled cupcake.
- Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a crisp, glassy surface.
- Let the caramelized sugar harden for approximately one minute before serving.
Notes
- Ensure graham cracker crumbs are finely ground for a smooth, compact crust that holds together perfectly.
- Use room temperature cream cheese to prevent lumps and achieve a silky, smooth cheesecake texture.
- Avoid overmixing the batter to prevent air bubbles and maintain a dense, creamy consistency.
- If you don’t have a kitchen torch, place cupcakes under the broiler for 1-2 minutes to caramelize the sugar topping, watching carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 25 g
- Sodium: 130 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg