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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Decadent mini cheesecake cupcakes infused with real vanilla bean and topped with a crisp brûléed sugar layer, combining the elegance of crème brûlée with the creaminess of cheesecake.

Ingredients

Scale
  • 12 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tsp vanilla bean paste (or seeds from 1 vanilla bean)
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 1 cup graham cracker crumbs (optional)
  • 2 tbsp melted butter (if using graham cracker crust)
  • Granulated sugar for topping (about 2 tsp per cupcake)

Instructions

  1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
  2. If making crust, combine graham cracker crumbs and melted butter, press about 1 tbsp into each liner, and bake for 5 minutes. Cool slightly.
  3. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy.
  4. Mix in vanilla bean paste, then add eggs one at a time, mixing until just combined.
  5. Stir in sour cream and flour until smooth.
  6. Divide batter evenly among muffin cups, filling about 3/4 full.
  7. Bake for 18–20 minutes, until centers are set but slightly jiggly. Turn off oven and let cool inside for 30 minutes with door cracked.
  8. Chill in refrigerator for at least 2 hours or overnight.
  9. Before serving, sprinkle each cupcake with 2 tsp sugar and caramelize with a kitchen torch until golden and crisp.
  10. Let sugar harden for 1–2 minutes before serving.

Notes

  • Use vanilla bean paste for the signature speckled look and rich flavor.
  • For the brûlée topping, a kitchen torch works best; broiling is a backup option but requires close monitoring.
  • Best served shortly after torching for the crackly sugar top.
  • Store undecorated cupcakes in the fridge for up to 3 days and brûlée before serving.

Nutrition

Find it online: https://ukfinda.com/vanilla-bean-creme-brulee-cheesecake-cupcakes/