Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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?

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