Description
Delightful cupcakes that combine the rich creaminess of cheesecake with the indulgent charm of crème brûlée, topped with a crackly layer of caramelized sugar.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ cup sour cream
- Pinch of salt
- ⅓ cup granulated sugar (for brûlée)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and line a muffin pan with 12 cupcake liners. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until evenly coated. Press the mixture firmly into the bottom of each liner.
- Make the Filling: In a separate mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Add in ½ cup of sugar and mix until fluffy. Crack in the eggs, mixing one at a time. Stir in vanilla bean paste, sour cream, and pinch of salt until well blended.
- Bake the Cupcakes: Divide the creamy filling into the graham-cracker-crusted liners. Bake for 18 to 20 minutes until centers are just set. Cool in the pan for about 10 minutes, then transfer to a wire rack and refrigerate for at least 2 hours.
- Brûlée the Tops: After chilling, sprinkle sugar on top of each cupcake. Caramelize with a kitchen torch or under a broiler for a minute. Serve immediately.
Notes
For best results, ensure cream cheese and eggs are at room temperature before use. Store cupcakes in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cupcakes, crème brûlée, cheesecake, dessert, baking