Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These elegant mini cheesecakes combine the creamy richness of vanilla bean cheesecake with the caramelized sugar topping of crème brûlée.
Ingredients:
Crust:
• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
Cheesecake Filling:
• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 tsp vanilla bean paste (or 1 vanilla bean, scraped)
• 2 large eggs
• ½ cup heavy cream
• 1 tbsp cornstarch (optional, for stability)
Crème Brûlée Topping:
• ¼ cup granulated sugar (for caramelizing)
Instructions:
1. Prepare the Crust:
• Preheat oven to 325°F (163°C).
• Line a muffin tin with cupcake liners.
• Mix graham cracker crumbs, sugar, and melted butter until combined.
• Press about 1 tbsp of mixture into each liner.
• Bake for 5 minutes, then set aside.
2. Make the Cheesecake Filling:
• In a large bowl, beat cream cheese and sugar until smooth.
• Add vanilla bean paste, eggs (one at a time), and mix until combined.
• Stir in heavy cream and cornstarch, mixing just until smooth.
• Spoon filling over the crusts, filling each about ¾ full.
3. Bake:
• Bake for 18-20 minutes or until the centers are set but slightly jiggly.
• Let cool completely, then refrigerate for at least 3 hours (or overnight).
4. Caramelize the Sugar Topping:
• Before serving, sprinkle a thin layer of sugar over each cheesecake.
• Use a kitchen torch to caramelize until golden and crispy. (If you don’t have a torch, broil on high for 1-2 minutes, watching closely).
5. Serve & Enjoy:
• Let the sugar harden for a minute before serving.
• Enjoy chilled or at room temperature!
Would you like any variations or substitutions?