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Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

★★★★★

4.7 from 147 reviews
  • Author: Victor
  • Total Time: 3 hours 40 minutes
  • Yield: 12 cupcakes 1x

Description

These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the rich, creamy texture of cheesecake with a delightful crunchy graham cracker crust and a caramelized turbinado sugar topping. Infused with intense vanilla bean flavor and finished with a signature brûlée crunch, these individual cupcakes offer an elegant and indulgent dessert that’s perfect for any occasion.

Ingredients

Scale

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups unsalted butter, melted

Cheesecake Filling

  • 1 cup granulated sugar
  • 16 oz cream cheese, softened
  • 0.5 cups sour cream
  • 2 teaspoons vanilla bean paste
  • 3 large eggs
  • 0.5 cups heavy cream

Topping

  • Turbinado sugar (for caramelizing)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake cupcakes evenly.
  2. Prepare Cupcake Liners: Line a cupcake pan with paper liners to prevent sticking and make removal easy.
  3. Make Crust: Combine the graham cracker crumbs and melted unsalted butter in a bowl until the mixture is crumbly and well combined.
  4. Form Crust Bases: Divide the crumb mixture evenly among the cupcake liners, pressing it down gently but firmly to create a compact crust layer at the bottom.
  5. Mix Cheesecake Batter: In a mixing bowl, blend the softened cream cheese and granulated sugar until smooth and creamy, which should take about 3 minutes using an electric mixer.
  6. Add Remaining Ingredients: Incorporate the sour cream and vanilla bean paste into the cream cheese mixture. Then add the eggs one at a time, mixing well after each addition, followed by stirring in the heavy cream until fully combined.
  7. Fill Cupcake Liners: Spoon the cheesecake batter over the prepared crusts, filling each liner about three-quarters full to allow room for slight rising.
  8. Bake: Place the cupcake pan in the oven and bake for 20-25 minutes. The edges should be set while the centers remain slightly jiggly to ensure creamy texture after cooling.
  9. Cool: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely at room temperature.
  10. Chill: Refrigerate the cupcakes for at least 2 hours or preferably overnight to allow them to fully set and develop flavor.
  11. Caramelize Topping: Just before serving, sprinkle a thin layer of turbinado sugar on top of each cupcake and use a kitchen torch to caramelize the sugar, forming a crunchy brûlée finish.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter and better texture.
  • Ensure not to overbake; the centers should still jiggle slightly to maintain creaminess.
  • Refrigerating overnight improves flavor and firmness for clean slices.
  • If you don’t have a kitchen torch, you can place the cupcakes under a broiler for a few minutes to caramelize the sugar, watching closely to avoid burning.
  • You can substitute coconut sugar for granulated sugar to add a subtle caramel note.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cheesecake cupcakes, vanilla bean cheesecake, crème brûlée, graham cracker crust, caramelized sugar topping, individual cheesecake desserts

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Find it online: https://tastywithvictor.com/decadent-vanilla-bean-creme-brulee-cheesecake-cupcakes-recipe/