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Irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe You Have to Try

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Learn how to make delicious Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 ounces cream cheese, softened to room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla bean paste or seeds from 1 vanilla bean pod
  • ½ cup sour cream, at room temperature
  • ¼ cup heavy cream
  • 2 tablespoons all-purpose flour
  • ¼ cup granulated sugar (for brûlée topping)

Substitution tips: If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work beautifully for the crust. For a dairy-free version, try a plant-based cream cheese and coconut cream, though the texture will be slightly different. Vanilla bean paste gives a lovely flecked look and robust flavor, but pure vanilla extract can work in a pinch.

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Stir until the mixture resembles wet sand.
  3. Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup, creating a solid base. Set the tin aside.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes. It’s important to start here; I learned early on that soft cream cheese means no lumps and a silky texture.
  5. Add the ⅔ cup sugar and continue beating until the mixture is light and fluffy, scraping down the sides as needed.
  6. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps keep the batter smooth and prevents cracking.
  7. Mix in the vanilla bean paste or seeds, sour cream, heavy cream, and flour. Stir gently just until combined. Overmixing can cause the cupcakes to be dense, and I remember Mama Lu always warning me not to rush this part.
  8. Pour the cheesecake batter evenly over the prepared crusts, filling each about 3/4 full.
  9. Bake for 20-25 minutes, or until the edges are set but the centers still have a slight wobble. This gentle jiggle is key; it ensures the perfect creamy texture inside.
  10. Remove the cupcakes from the oven and cool completely to room temperature, then chill in the refrigerator for at least 3 hours or overnight. This step allows the cheesecake to firm up beautifully.
  11. When ready to serve, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden-brown crust. If you don’t have a torch, broil on high for 1-2 minutes, watching closely to avoid burning.
  12. Let the brûlée topping harden for a minute or two before digging in. That satisfying crack as you break through the caramelized sugar is worth every second of patience.

Find it online: https://claracooking.com/delicious-vanilla-bean-crme-brle-cheesecake-cupcakes-recipe/