If you adore the rich, creamy texture of cheesecake combined with the elegant, caramelized topping of a classic dessert, you are in for a treat with this Creme Brûlée Cheesecake Cupcakes Recipe. These delightful cupcakes marry the best of both worlds by offering a buttery graham cracker crust, a smooth and luscious cheesecake filling, and that signature crisp, caramelized sugar layer on top. Perfect for impressing guests or indulging in a sophisticated sweet snack, this recipe transforms the luxurious experience of creme brûlée and cheesecake into perfectly portioned cupcakes that anybody can enjoy at home.
Ingredients You’ll Need
This Creme Brûlée Cheesecake Cupcakes Recipe calls for simple, pantry-friendly ingredients that come together to make an incredibly rich and flavorful dessert. Each component plays a crucial role, from the crunchy crust to the creamy filling and the crisp caramelized finish.
- Graham crackers (9, finely crushed): Provides a buttery, crunchy crust that forms the perfect cupcake base.
- Butter (6 tablespoons, melted): Binds the cracker crumbs together while adding richness to the crust.
- Granulated sugar (1/4 cup): Sweetens the crust and balances flavors.
- Cream cheese (16 ounces): The star ingredient for velvety, tangy cheesecake filling.
- Sugar (1/2 cup): Sweetens the cheesecake filling perfectly without overpowering.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic note to the batter.
- Large egg (1) and egg yolks (2): Help set the cheesecake filling while keeping it smooth and creamy.
- Sour cream (1/2 cup): Adds moisture, slight tang, and creaminess enhancing the texture.
- Pinch of salt: Balances sweetness and enhances the overall flavor.
- Super fine sugar (1/3 cup): Used for the signature caramelized topping that gives the creme brûlée effect.
How to Make Creme Brûlée Cheesecake Cupcakes Recipe
Step 1: Preheating and Preparation
Start by preheating your oven to 275 degrees Fahrenheit. This lower temperature ensures the cheesecake filling bakes gently for a smooth texture without cracking. Line your muffin tin with cupcake liners to make removal and serving easier later on.
Step 2: Crust Formation
In a medium bowl, mix the finely crushed graham crackers, granulated sugar, and melted butter until everything is evenly coated and resembles wet sand. Press about a tablespoon of this mixture firmly into each cupcake liner to form your crust base. This step creates the crisp, buttery foundation for your cupcakes and adds a lovely texture contrast.
Step 3: Cheesecake Filling Preparation
Using a large bowl, beat the cream cheese and sugar together until smooth and free of lumps. Then, add the vanilla extract, whole egg, egg yolks, sour cream, and a pinch of salt. Beat thoroughly until the mixture becomes silky and fully combined. This rich filling is what makes these cupcakes truly irresistible, offering a classic cheesecake flavor with a hint of tanginess and creaminess.
Step 4: Filling the Cupcake Liners
Carefully spoon the creamy cheesecake batter into each prepared liner, filling them about three-quarters full. This allows room for the filling to set without overflowing while creating the perfect cupcake shape.
Step 5: Baking
Place your muffin tin in the preheated oven and bake between 22 and 25 minutes. You want the filling to set but still have a slight jiggle in the center, signaling a creamy interior. Once baked, let the cupcakes cool completely in the tin to ensure they keep their shape and texture.
Step 6: Finalizing the Cupcakes
Remove the cooled cupcakes from their liners and evenly sprinkle about a teaspoon of super fine sugar on top of each. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust reminiscent of creme brûlée. If you don’t have a torch, broil the cupcakes in the oven on high, watching closely and rotating as needed until the sugar melts and caramelizes evenly. Chill the cupcakes before serving to get that refreshing, creamy bite contrasted with a warm, crunchy topping.
How to Serve Creme Brûlée Cheesecake Cupcakes Recipe
Garnishes
For a beautiful presentation, add fresh berries like raspberries or blueberries on top or around each cupcake. A sprig of mint brings a fresh touch and lovely color contrast that enhances the elegance of the dessert.
Side Dishes
Pair these cupcakes with a cup of rich coffee or a glass of dessert wine for a sophisticated dessert experience. Fresh fruit salads or lightly whipped cream on the side also complement the creamy texture and balance sweetness perfectly.
Creative Ways to Present
Consider serving the cupcakes on a rustic wooden platter sprinkled with edible flowers or dusted with powdered sugar for an extra special touch. For parties, arrange them in a tiered cupcake stand to show off the caramelized tops and make grabbing one irresistible.
Make Ahead and Storage
Storing Leftovers
These Creme Brûlée Cheesecake Cupcakes Recipe leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. Keep them chilled for the best texture and flavor.
Freezing
You can freeze the uncaramelized cupcakes for up to a month. Wrap them individually in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and caramelize the sugar topping just before serving.
Reheating
Since the crust and filling are best served chilled, refrain from reheating these cupcakes. Instead, just caramelize or re-caramelize the sugar top with a kitchen torch for that fresh, crisp finish.
FAQs
Can I make these cupcakes without a kitchen torch?
Absolutely! If you don’t have a torch, simply use your oven’s broiler to caramelize the sugar topping. Just watch closely and rotate the cupcakes regularly to avoid burning.
What’s the secret to a smooth cheesecake filling?
Make sure the cream cheese is softened before beating, and don’t overmix once you add the eggs to avoid incorporating too much air, which can cause cracks or an uneven bake.
Can I substitute sour cream with something else?
Yes, you can replace sour cream with Greek yogurt or crème fraîche. Both will maintain the creamy texture and add a subtle tang to the filling.
How do I prevent cracks in the cheesecake cupcakes?
Baking at a low temperature and not overbaking is key to preventing cracks. Also, letting the cupcakes cool gradually in the pan helps minimize temperature shock.
Can I make mini cupcakes with this recipe?
Definitely! Use a mini muffin pan and adjust baking time to about 15-18 minutes, watching carefully as they bake faster due to their smaller size.
Final Thoughts
Making this Creme Brûlée Cheesecake Cupcakes Recipe is a wonderful way to impress yourself and those you love with a dessert that is as beautiful as it is delicious. With a crispy, caramelized top hiding a creamy cheesecake center on a buttery crust, these cupcakes combine elegance and comfort perfectly. I encourage you to try this recipe soon—you might just find it becomes your new favorite dessert to share and savor!
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Creme Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Creme Brûlée Cheesecake Cupcakes, a luscious fusion of creamy cheesecake and the classic caramelized sugar topping of crème brûlée. With a crunchy graham cracker crust and a smooth, rich filling, each bite offers the perfect balance of textures and flavors. Ideal for dessert lovers seeking an elegant yet easy-to-make treat.
Ingredients
Crust
- 9 graham crackers, finely crushed (equivalent to 1 sleeve)
- 6 tablespoons melted butter
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- 1/2 cup sour cream
- 1 pinch salt
Topping
- 1/3 cup super fine sugar
Instructions
- Preheating and Preparation: Begin by preheating your oven to 275°F (135°C). Line a muffin tin with cupcake liners to prepare for baking.
- Crust Formation: In a mixing bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter. Stir until fully mixed. Divide the mixture evenly into the cupcake liners and press firmly down to form a solid base crust.
- Cheesecake Filling Preparation: In a large bowl, beat together the cream cheese and sugar until smooth. Add vanilla extract, whole egg, egg yolks, sour cream, and a pinch of salt, then continue beating until the mixture is fully combined and silky smooth.
- Filling the Cupcake Liners: Spoon the cheesecake batter evenly into the cupcake liners, filling each about three-quarters full to allow room for slight expansion during baking.
- Baking: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes until the filling is set but still slightly jiggly in the center. Remove from oven and let the cupcakes cool completely in the tin before proceeding.
- Finalizing the Cupcakes: Once cooled, carefully remove the cupcakes from the liners. Sprinkle approximately 1 teaspoon of super fine sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place cupcakes under the broiler, watching closely and rotating as needed until sugar caramelizes. Serve chilled for the best flavor and texture.
Notes
- Ensure the cream cheese is softened to room temperature before mixing for a smoother filling.
- Press the crust firmly to prevent it from crumbling when eating.
- If you don’t have a kitchen torch, broiling is a great alternative but watch closely to prevent burning.
- Super fine sugar caramelizes more evenly; if unavailable, granulated sugar can be used but may require slightly more time.
- Chill cupcakes thoroughly before serving to enhance the texture and flavor contrast between creamy filling and caramelized topping.
