These elegant Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the crackly caramelized sugar topping of crème brûlée. Made with real vanilla bean, these mini desserts offer a delightful blend of textures and flavors, perfect for special occasions or indulgent treats.
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped
1 tsp vanilla extract
For the Crème Brûlée Topping:
1/4 cup granulated sugar
Instructions:
Preheat the Oven:
Begin by preheating your oven to 325°F (160°C). Line a muffin tin with cupcake liners to make it easier to remove the cupcakes after baking.
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner. Use the back of a spoon to pack the crumbs down firmly.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until the mixture is smooth and well combined.
Fill the Cupcakes:
Pour the cheesecake filling over the graham cracker crusts, filling each cupcake liner about 3/4 full.
Bake:
Bake for 20-25 minutes or until the centers of the cupcakes are set. Allow them to cool to room temperature, then refrigerate for at least 2 hours to set.
Add the Crème Brûlée Topping:
Once chilled, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp layer. Let the sugar harden for a few minutes before serving.
Serve:
For the best experience, serve these cupcakes chilled. The contrast between the creamy cheesecake and the crunchy caramelized sugar will make every bite unforgettable.
Serving Tips:
Chill Before Serving: For the best texture and flavor, serve these cheesecake cupcakes chilled. The creamy cheesecake filling contrasts beautifully with the crunchy caramelized sugar topping when cold.
Add the Crème Brûlée Topping Just Before Serving: To ensure the sugar topping stays crisp, caramelize the sugar just before serving. If done too early, the sugar may soften in the refrigerator.
Garnish Ideas: For an extra touch of elegance, you can garnish with fresh berries, mint leaves, or a light dusting of powdered sugar. These additions not only look beautiful but also add a pop of flavor that pairs well with the vanilla bean.
Serving Temperature: Although the cupcakes should be stored in the fridge, allow them to sit at room temperature for about 10-15 minutes before serving to enhance their creaminess.
Storage Tips:
Refrigeration: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For optimal freshness, keep them covered to prevent the cheesecake from drying out.
Freezing: You can freeze the cupcakes (without the sugar topping) for up to 1 month. To freeze, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight, and add the caramelized sugar topping before serving.
Avoid Storing With the Topping: If you have leftovers with the caramelized sugar already added, the topping may lose its crunch in the fridge. To preserve the texture, store the cheesecake cupcakes without the brûlée topping, and caramelize the sugar just before serving.
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FAQs:
Can I make these cheesecake cupcakes ahead of time?
Yes! You can make the cheesecake cupcakes up to 3 days in advance. Simply store them in an airtight container in the refrigerator. However, it’s best to add the caramelized sugar topping just before serving to ensure the sugar remains crispy.
What if I don’t have a kitchen torch for caramelizing the sugar?
If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. Place the cupcakes on a baking sheet and broil for 1-2 minutes until the sugar is golden and bubbly. Watch closely to avoid burning.
Can I freeze these cheesecake cupcakes?
Yes, you can freeze the cheesecake cupcakes without the brûlée topping for up to 1 month. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container. Thaw in the refrigerator overnight before adding the caramelized sugar.
Can I use vanilla extract instead of a vanilla bean?
Yes, if you don’t have a vanilla bean, you can substitute with 2 teaspoons of vanilla extract. However, using a vanilla bean gives the cheesecake a more intense and fragrant vanilla flavor.
Conclusion:
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect indulgence for any occasion. With their rich flavors and satisfying textures, they’re sure to become a favorite. Enjoy the elegant combination of two classic desserts in one delicious cupcake!
📖 Recipe:
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Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 2 hours 45 minutes ( including chilling)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
If you’re craving a dessert that combines the rich, velvety texture of cheesecake with the elegant crunch of crème brûlée, look no further than these Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These luxurious treats are an irresistible blend of flavors and textures, offering the smoothness of cheesecake with the irresistible crackle of caramelized sugar on top. Perfect for special occasions or an indulgent treat, these mini cheesecakes will leave a lasting impression.
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped
1 tsp vanilla extract
For the Crème Brûlée Topping:
1/4 cup granulated sugar
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each cupcake liner, compacting it.
- Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
- Fill the Cupcakes: Pour the cheesecake batter over the crust in each liner, filling them about 3/4 full.
- Bake: Bake for 20-25 minutes until centers are set. Let the cupcakes cool, then refrigerate for at least 2 hours.
- Add the Crème Brûlée Topping: Before serving, sprinkle 1 teaspoon of sugar on each cupcake and caramelize with a kitchen torch. Let the sugar harden before serving.
Notes
Ensure the cream cheese is softened to room temperature for a smooth filling.
For best results, caramelize the sugar topping just before serving to keep it crunchy.
You can substitute vanilla bean with 2 teaspoons of vanilla extract if needed.
If you don’t have a kitchen torch, use the broiler to caramelize the sugar, but keep a close eye to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 12 cupcakes
Keywords: Vanilla Bean Crème Brûlée Cheesecake Cupcakes, cheesecake cupcakes, crème brûlée cupcakes, mini cheesecake, caramelized sugar topping, vanilla bean desserts, party dessert, easy cheesecake cupcakes
