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Vanilla Bean Creme Brulee Cheesecake Cupcakes

Delight in these individual Vanilla Bean Creme Brulee Cheesecake Cupcakes featuring a buttery graham cracker crust, dense vanilla bean cheesecake filling, and a perfectly torched caramel top.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 2 hours 25 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.25 cups graham cracker crumbs (about 10 full graham cracker sheets, finely crushed)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • a pinch none fine sea salt
For the Vanilla Bean Cheesecake Filling
  • 16 oz full-fat cream cheese, softened to room temperature
  • 0.75 cups granulated sugar
  • 2 large eggs, at room temperature
  • 0.25 cups full-fat sour cream
  • 1 tablespoon vanilla bean paste (or seeds from 2 vanilla pods)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • a pinch none fine sea salt
For the Creme Brulee Sugar Top
  • 12 teaspoons granulated white sugar exactly 1 teaspoon per cupcake
Optional Garnish
  • none none lightly sweetened whipped cream for piping around the edges
  • none none fresh berries raspberries or blueberries pair beautifully
  • none none powdered sugar for extra visual elegance

Method
 

Preparation
  1. Start by pulling your cream cheese and eggs out of the fridge to reach room temperature.
  2. Preheat your oven to 325°F (163°C). Line your 12-cup muffin tin with paper cupcake liners.
Make the Graham Cracker Crust
  1. Crush graham crackers into fine crumbs using a food processor or a rolling pin in a zip-lock bag.
  2. In a medium bowl, combine graham cracker crumbs, sugar, a pinch of salt, and melted butter.
  3. Mix until the mixture resembles damp sand, then evenly divide among the 12 muffin cups.
  4. Press down firmly to form a compact crust.
Make the Vanilla Bean Cheesecake Filling
  1. In a stand mixer, beat cream cheese on medium speed for 2 minutes until smooth.
  2. Add sugar and beat on medium speed for another 1-2 minutes until uniform.
  3. Incorporate vanilla bean paste and extract, then add eggs one at a time on low speed.
  4. Add sour cream, flour, and a pinch of salt, mixing until smooth.
Fill and Bake
  1. Pour cheesecake filling evenly over crusts, filling each cup about three-quarters full.
  2. Gently tap the muffin tin to release air bubbles, and pop any large bubbles with a toothpick.
  3. Bake for 20-22 minutes until the edges are set but the centers still jiggle slightly.
  4. Allow cupcakes to cool for 30 minutes in the pan, then chill in the refrigerator for a minimum of 2 hours.
Create the Creme Brulee Sugar Top
  1. Remove chilled cupcakes from the fridge and expose the tops by peeling back the liner.
  2. Sprinkle 1 teaspoon of sugar evenly over each cupcake.
  3. Using a kitchen torch, caramelize the sugar until it reaches a deep golden-amber color.
  4. Allow the sugar to cool for 60-90 seconds until hardened, then serve.

Notes

Always torch the sugar top just before serving to maintain the crack. Use full-fat cream cheese for best results. Don't skip the chilling step for proper texture.