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Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcake

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Indulge in a delightful cupcake that combines the richness of cheesecake with the elegance of crème brûlée, all housed in a graham cracker crust.

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 0.25 cups unsalted butter, melted
  • 1 cup granulated sugar
  • 16 oz cream cheese, softened
  • 0.5 cups sour cream
  • 2 teaspoons vanilla bean paste
  • 3 large eggs
  • 0.5 cups heavy cream
  • Turbinado sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners.
  2. Combine the graham cracker crumbs and melted butter until it resembles wet sand.
  3. Press about a tablespoon of the mixture into each muffin cup, forming a sturdy base for your cupcakes.
  4. Bake the crust for 8–10 minutes, or until golden brown. Allow the crusts to cool.
  5. Beat the softened cream cheese and granulated sugar until smooth and creamy.
  6. Add the sour cream, vanilla bean paste, and heavy cream, blending until well incorporated.
  7. Incorporate the eggs one at a time, mixing gently after each addition.
  8. Pour the cheesecake batter over the cooled crusts, filling each cup about three-quarters full.
  9. Bake for 18–20 minutes until set, with a slight jiggle in the center.
  10. Cool to room temperature and refrigerate for at least 4 hours.
  11. Sprinkle a layer of turbinado sugar on top of each cupcake and caramelize it with a kitchen torch or the broiler.

Notes

These cupcakes can be frozen before adding the brûlée topping. Thaw in the fridge and caramelize before serving.

Nutrition

Find it online: https://doughgirlbylea.com/vanilla-bean-creme-brulee-cheesecake-cupcake/

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