Introduction

These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the crunch of a caramelized sugar topping. Perfectly portioned and bursting with vanilla flavor, they make an elegant dessert for any occasion.

Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe - Recipe Image

Ingredients

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

Step 1: Preheat your oven to 325°F and line a cupcake pan with paper liners.
Step 2: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is crumbly. Divide it evenly into the cupcake liners and press down gently to form the crust.
Step 3: Using a mixer, beat the cream cheese and granulated sugar together until smooth and creamy, about 3 minutes.
Step 4: Mix in the sour cream, vanilla bean paste, and eggs one at a time, blending well after each addition.
Step 5: Spoon the cheesecake mixture over the crust in each cupcake liner, filling them about three-quarters full.
Step 6: Bake for 20-25 minutes until the edges are set but the centers remain slightly jiggly.
Step 7: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: Refrigerate the cupcakes for at least 2 hours or overnight to let them set fully.
Step 9: Just before serving, sprinkle turbinado sugar on top of each cupcake and caramelize the sugar using a kitchen torch to create the signature brûlée crust.

Tips & Variations

For a different flavor profile, try substituting coconut sugar for the granulated sugar in the filling.
If you don’t have a kitchen torch, briefly place the cupcakes under a hot broiler to caramelize the sugar, watching carefully to prevent burning.
Use full-fat cream cheese and sour cream for the creamiest texture.
Add a pinch of cinnamon or nutmeg to the crust for a warm spice twist.

Storage

Store the cheesecake cupcakes covered in the refrigerator for up to 3 days. Avoid caramelizing the sugar topping until just before serving to keep it crisp. To reheat, let them come to room temperature for about 30 minutes; the topping is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can these cupcakes be made ahead of time?

Yes, you can prepare the cupcakes and refrigerate them overnight. Just add the caramelized sugar topping right before serving for the best texture.

What can I use if I don’t have vanilla bean paste?

Pure vanilla extract works well as a substitute. Use the same amount (2 teaspoons) for a lovely vanilla flavor.

Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

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Indulge in these Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a perfect blend of creamy cheesecake and crunchy graham cracker crust, topped with a caramelized turbinado sugar finish that delivers the signature brûlée crunch and flavor in a convenient, individual portion.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.25 cups unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1 cup granulated sugar
0.5 cups sour cream
2 teaspoons vanilla bean paste
3 large eggs
0.5 cups heavy cream

Topping

Turbinado sugar (for caramelizing)

Instructions

Preheat Oven: Set your oven to 325°F to prepare for even baking of the cupcakes.
Prepare Pan: Line a cupcake pan with paper liners to prevent sticking and facilitate easy removal.
Make Crust: Combine the graham cracker crumbs with melted butter until the mixture is crumbly. Divide the mixture evenly into the cupcake liners, pressing down gently to form a compact crust base.
Blend Cheesecake Filling: In a mixing bowl, blend softened cream cheese and granulated sugar until the mixture is smooth and creamy, approximately 3 minutes.
Add Remaining Filling Ingredients: Incorporate sour cream, vanilla bean paste, and eggs one at a time, mixing well after each addition to ensure a uniform filling.
Fill Cups: Spoon the cheesecake filling over the crusts in the liners, filling about 3/4 full to allow room for rising.
Bake: Bake in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly, indicating the perfect creamy texture.
Cool: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, preventing condensation and soggy crusts.
Chill: Refrigerate the cupcakes for at least 2 hours or overnight to fully set the cheesecake filling for optimal texture and flavor.
Caramelize Topping: Before serving, sprinkle turbinado sugar over each cupcake and caramelize the sugar using a kitchen torch to create the classic brûlée crunchy top.

Notes

Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
If you do not have vanilla bean paste, high-quality vanilla extract can be used as a substitute but may yield a slightly less intense flavor.
A kitchen torch is preferred for caramelizing the turbinado sugar; alternatively, you can use the broiler setting of your oven but watch carefully to avoid burning.
For best results, allow cupcakes to chill overnight as this enhances the texture and flavor development.
You can substitute coconut sugar or brown sugar in place of granulated sugar for slight variations in sweetness and flavor profile.
To prevent cracking, avoid overbaking the cheesecake cupcakes; they should still jiggle slightly when done.

Keywords: vanilla bean cheesecake cupcakes, crème brûlée cheesecake, individual cheesecake desserts, graham cracker crust cupcakes, caramelized sugar topping