These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the best of two worlds: creamy cheesecake with the irresistible caramelized sugar topping of crème brûlée. They are perfect for any occasion and deliver a decadent, rich flavor in every bite. With their smooth vanilla bean-infused filling and crunchy caramelized top, they’re sure to impress your family and friends!
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla bean paste)
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Directions:
1. Preheat the Oven:
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners for easy removal.
2. Prepare the Crust:
- Make the Crust: In a medium mixing bowl, combine 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Stir until the crumbs are evenly coated.
- Press into Liners: Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or a flat tool to press the crumbs into an even layer.
3. Make the Cheesecake Filling:
- Cream the Cheese: In a large bowl, beat the 16 oz softened cream cheese and 1/2 cup granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
- Add the Eggs: Add the 2 large eggs, one at a time, beating well after each addition to ensure a smooth batter.
- Mix in the Creams and Vanilla: Add 1/2 cup sour cream, 1/2 cup heavy cream, the scraped seeds from 1 vanilla bean, and 1 teaspoon vanilla extract. Mix until well combined and creamy.
4. Fill the Cupcake Liners:
- Fill with Cheesecake Batter: Pour the cheesecake batter over the graham cracker crusts in each cupcake liner, filling them about 3/4 full.
5. Bake the Cupcakes:
- Bake: Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
- Cool: Remove from the oven and allow the cupcakes to cool to room temperature. Once cooled, refrigerate for at least 2 hours, or until fully chilled.
6. Add the Crème Brûlée Topping:
- Sprinkle the Sugar: Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each cheesecake cupcake.
- Caramelize the Sugar: Use a kitchen torch to melt and caramelize the sugar until it turns a deep amber color. Let the sugar harden for a few minutes before serving.
7. Serve:
- Serve Chilled: Enjoy these Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled, relishing the creamy cheesecake filling paired with the crisp, caramelized sugar topping.
Serving and Storage:
- Serving: These cupcakes are best served chilled to fully enjoy the creamy filling. The caramelized top provides a lovely crunchy contrast!
- Storage: Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3-4 days. Caramelize the sugar topping just before serving for the best texture.
Helpful Tips:
- Vanilla Bean Substitution: If you don’t have a vanilla bean, you can substitute with 1 teaspoon of vanilla bean paste or 1 tablespoon of vanilla extract.
- Torching the Sugar: Be sure to move the torch in small circles to evenly melt and caramelize the sugar. Hold the torch at a slight distance to avoid burning.
Tips from Well-Known Chefs:
- Caramelizing Sugar: Pastry Chef Claire Saffitz recommends using a fine layer of sugar for the brûlée topping to ensure it melts quickly and evenly, resulting in a perfectly crispy crust.
- Creamy Cheesecake: Chef Ina Garten suggests beating the cream cheese until smooth before adding the other ingredients, as this helps create a lump-free, silky cheesecake texture.
Frequently Asked Questions:
1. Can I make these cupcakes ahead of time?
Yes! You can prepare the cheesecake cupcakes a day or two in advance and store them in the refrigerator. Add the brûlée topping just before serving for the best crunch.
2. What can I use if I don’t have a kitchen torch?
If you don’t have a torch, you can place the cupcakes under the broiler for a few seconds to caramelize the sugar. Keep a close eye on them to prevent burning.
3. Can I freeze these cheesecake cupcakes?
Yes, you can freeze the cheesecake cupcakes (without the brûlée topping) for up to 2 months. Thaw in the refrigerator before adding the sugar and caramelizing.
4. How do I prevent cracks in the cheesecake?
Make sure not to overmix the batter and avoid opening the oven door while baking. Letting the cupcakes cool gradually will also help prevent cracks.
5. Can I use a different crust?
Absolutely! You can use an Oreo cookie crust or a vanilla wafer crust if you prefer a twist on the classic graham cracker base.
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect fusion of two beloved desserts, delivering a rich, creamy texture with the added thrill of a caramelized sugar top. They’re sure to be a crowd-pleaser at any event!
