Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Elegant, creamy, and delightfully crunchy on top—these cheesecake cupcakes bring the best of crème brûlée and cheesecake into one perfect handheld dessert.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes
Yield: 12 cupcakes

Ingredients
Scale: 1x

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
• 1 teaspoon vanilla extract

For the Crème Brûlée Topping:

• ¼ cup granulated sugar

Instructions

1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
2. Make the crust: In a bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Scoop about 1 tablespoon into each liner and press firmly into the bottom. Set aside.
3. Prepare the filling:
   In a large mixing bowl, beat the cream cheese and sugar together until silky smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until fully combined and creamy.
4. Fill and bake:
   Spoon the cheesecake mixture evenly over the crusts, filling each liner about ¾ full.
   Bake for 20–25 minutes or until centers are just set and tops are slightly puffed.
   Cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 2 hours, preferably overnight.
5. Caramelize the topping:
   Just before serving, sprinkle about 1 teaspoon of sugar over the top of each chilled cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow it to cool and harden for 2–3 minutes.
6. Serve and enjoy:
   Serve chilled and crack into that caramelized top for the ultimate dessert experience.

Notes

• Room Temperature Matters: Ensure your cream cheese, eggs, and sour cream are all at room temp for a smooth, creamy texture.
• Don’t Skip the Chill: Proper chilling allows the cheesecakes to set fully and improves flavor.
• No Torch? No problem. You can caramelize the sugar under a broiler—just watch closely to avoid burning.
• Customize It: Try adding a raspberry under the cheesecake layer for a fruity twist.

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