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Vanilla Bean CrèMe BrûLéE Cheesecake Cupcakes Delight

An elegant yet easy-to-make dessert that combines creamy cheesecake, real vanilla bean, and a crispy brûlée topping into delightful cupcake-sized treats.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Crust
  • 1.5 cups 1½ cups graham cracker crumbs
  • 0.25 cups ¼ cup granulated sugar
  • 6 tablespoons 6 tablespoons melted unsalted butter
Cheesecake Filling
  • 16 ounces 16 ounces cream cheese, softened Use full-fat cream cheese for best results.
  • 0.5 cups ½ cup granulated sugar
  • 2 large 2 large eggs Room temperature
  • 0.5 cups ½ cup sour cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 bean 1 vanilla bean, seeds scraped Real vanilla bean enhances flavor.
  • 1 tablespoon 1 tablespoon cornstarch
  • 0.25 teaspoons ¼ teaspoon salt
Brûlée Topping
  • 6 tablespoons 6 tablespoons granulated sugar For caramelizing

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
  2. Allow your cream cheese and eggs to reach room temperature before mixing.
Making the Graham Cracker Crust
  1. Combine graham cracker crumbs, sugar, and melted butter.
  2. Mix until the crumbs resemble wet sand.
  3. Press about two tablespoons into each cupcake liner and bake for five minutes.
  4. Remove the pan and let the crust cool slightly.
Preparing the Cheesecake Batter
  1. Beat the softened cream cheese until smooth, adding sugar slowly.
  2. Add eggs one at a time, mixing gently after each addition.
  3. Add sour cream, vanilla extract, vanilla bean seeds, cornstarch, and salt, mixing only until combined.
Filling the Cupcake Liners
  1. Spoon the cheesecake filling into each liner until almost full.
  2. Tap the muffin pan gently to remove air bubbles.
Baking the Cheesecake Cupcakes
  1. Bake for 22 to 25 minutes until edges are set and centers jiggle slightly.
Cooling
  1. Turn off the oven, crack the door, and leave the cupcakes inside for ten minutes.
  2. Transfer to a cooling rack and cool completely before refrigerating for at least two hours.
Creating the Crème Brûlée Topping
  1. Sprinkle sugar across each cheesecake and use a kitchen torch to caramelize.
  2. Allow the topping to harden before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing. Chill thoroughly for a well-textured cheesecake.