Description
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine everything you love about silky cheesecake and crisp-topped crème brûlée. They’re baked in cupcake liners—no water bath needed—and finished with a caramelized sugar crackle that makes them feel oh-so fancy.
Ingredients
**Crust:**
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
**Cheesecake Filling:**
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla bean paste (or 1/2 scraped vanilla bean)
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
**Topping:**
2–3 tablespoons granulated sugar (for brûlée)
Instructions
1. Preheat oven to 325°F (163°C). Line a muffin pan with 12 paper liners.
2. In a bowl, mix graham crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner.
3. Bake crusts for 5 minutes. Let cool while you prepare the filling.
4. In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla bean paste, and extract.
5. Add eggs one at a time, mixing gently after each. Mix in sour cream until smooth.
6. Divide filling evenly over crusts. Tap pan gently to release air bubbles.
7. Bake 18–20 minutes, until centers are just set. Let cool completely, then chill at least 3 hours.
8. Just before serving, sprinkle 1/2 tsp sugar over each cupcake and torch until golden and crisp.
Notes
For best texture, don’t overbake—cheesecakes should still jiggle slightly when done.
Use a kitchen torch for the topping. A broiler can work, but watch closely!
Store in the fridge (without brûlée top) for up to 3 days. Torch just before serving.