Prepare to dazzle your taste buds with these vanilla bean creme brulee cheesecake cupcakes, a decadent fusion of two classic desserts. Perfect for any occasion, these little treats pack a punch of flavor and elegance.
Why This Recipe Works
- The combination of creamy cheesecake and the crisp, caramelized sugar topping of creme brulee creates a delightful contrast in textures.
- Using real vanilla bean adds a depth of flavor that vanilla extract just can’t match.
- The cupcake format makes these desserts perfectly portioned and easy to serve at gatherings.
- This recipe simplifies the traditional creme brulee process, making it accessible to home bakers of all levels.
- The visual appeal of the caramelized sugar topping is guaranteed to impress your guests.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup granulated sugar (for topping)
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Kitchen torch
Instructions
Preheat and Prepare
Preheat your oven to 325°F and line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner, pressing down firmly to form a crust. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla bean seeds, sour cream, and heavy cream until the mixture is smooth and creamy. Tip: For an extra smooth filling, make sure all ingredients are at room temperature before mixing.
Fill and Bake
Divide the cheesecake filling evenly among the prepared crusts, filling each about 3/4 full. Bake for 20 minutes, or until the centers are just set. The cupcakes should still jiggle slightly when shaken. Allow to cool completely, then refrigerate for at least 4 hours, or overnight.
Caramelize the Sugar
Sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake. Using a kitchen torch, caramelize the sugar until it’s bubbly and golden brown. Hold the torch about 4 inches away from the surface and move it in a circular motion for even caramelization. Tip: If you don’t have a torch, you can broil the cupcakes for 1-2 minutes, but watch closely to prevent burning.
Serve and Enjoy
Let the caramelized sugar harden for a minute before serving. These cupcakes are best enjoyed the day they’re made, but can be stored in the refrigerator for up to 2 days. Tip: For an extra touch, garnish with a few fresh berries or a sprig of mint.
Tips and Tricks
For the smoothest cheesecake filling, ensure all your ingredients are at room temperature before you start. This prevents lumps and ensures a silky texture. When caramelizing the sugar, patience is key. Move the torch slowly and evenly to avoid hot spots. If you’re using the broiler method, keep a close eye on the cupcakes as the sugar can go from perfectly caramelized to burnt in seconds. For a deeper vanilla flavor, you can let the scraped vanilla bean pod steep in the heavy cream overnight before using it in the recipe. Lastly, for a cleaner cut when serving, dip your knife in hot water and wipe it dry between slices.
Recipe Variations
- Chocolate Lover’s Dream: Add 1/2 cup melted chocolate to the cheesecake filling and use chocolate cookie crumbs for the crust.
- Berry Bliss: Top each cupcake with a layer of berry compote before adding the sugar topping for a fruity twist.
- Coffee Infused: Mix 1 tablespoon of instant espresso powder into the cheesecake filling for a coffee-flavored version.
- Pumpkin Spice: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to the filling for a fall-inspired treat.
- Lemon Zest: Add the zest of one lemon to the filling for a bright, citrusy flavor.
Frequently Asked Questions
Can I make these cupcakes without a kitchen torch?
Yes, you can use your oven’s broiler to caramelize the sugar. Just be sure to watch them closely as the sugar can burn quickly under the broiler. It’s also a good idea to rotate the pan to ensure even caramelization.
How far in advance can I make these cupcakes?
You can prepare the cupcakes (without caramelizing the sugar) up to 2 days in advance. Store them in the refrigerator and caramelize the sugar just before serving for the best texture and flavor.
Can I freeze these cupcakes?
While you can freeze the cheesecake portion, it’s best to caramelize the sugar topping right before serving. Freezing and thawing can affect the texture of the caramelized sugar, making it less crisp.
Summary
These vanilla bean creme brulee cheesecake cupcakes are a luxurious treat that combines the creamy richness of cheesecake with the crisp sweetness of creme brulee. Perfect for special occasions or when you’re in the mood for something indulgent, they’re sure to impress.