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There is something truly magical about the combination of silky cheesecake with the luscious, caramelized crust of crème brûlée, all wrapped up into a perfectly portioned treat. This Crème Brûlée Cheesecake Cupcakes Recipe captures all that rich flavor and creamy texture in a delightful cupcake form that feels both elegant and approachable. Whether you’re craving a show-stopping dessert for a dinner party or a cozy indulgence on a quiet evening, these cupcakes deliver a crisp, crackling top with a decadently smooth interior that will leave you swooning.
Ingredients You’ll Need
Simple, yet essential, these ingredients come together beautifully to create layers of flavor and texture. Each plays a vital role in the rich taste and creamy feel of the cupcakes while ensuring that crisp brûlée topping that makes this recipe unforgettable.
- 1.5 cups graham cracker crumbs: Provides a buttery, crunchy base that contrasts wonderfully with the creamy filling.
- 3 tbsp granulated sugar: Adds subtle sweetness to the crust for balance.
- 6 tbsp butter, melted: Binds the crust ingredients and lends a rich, golden flavor.
- 1 pinch salt: Enhances all the flavors without overpowering.
- 16 oz cream cheese (room temperature): The star of the cheesecake filling, creating that smooth, luscious texture.
- 1/2 cup granulated sugar: Sweetens the filling just right for classic cheesecake taste.
- 2 large eggs (room temperature): Help bind the filling and add lightness to the texture.
- 1/3 cup sour cream: Gives the cheesecake a subtle tang and extra creaminess.
- 1/4 cup heavy cream: Its richness makes the filling incredibly silky.
- 1 tbsp vanilla bean paste (or extract): Infuses the filling with warm, aromatic vanilla notes.
- 1/2 tsp vanilla extract: Enhances the depth of the vanilla flavor.
- 1 pinch salt: Balances the sweetness throughout the filling.
- 1/4 cup turbinado sugar: Best for creating the signature crisp, caramelized topping.
- Kitchen torch: Essential for caramelizing the sugar topping to perfection.
How to Make Crème Brûlée Cheesecake Cupcakes Recipe
Step 1: Prepare and Bake the Crust
Start by combining your finely crushed graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Press this mixture firmly into your cupcake liners to form a sturdy base. Baking this crust for 5 minutes at 325°F helps it set perfectly so it won’t get soggy once the creamy filling is added.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and fluffy—this is the foundation of your luscious filling. Taking the time to achieve the perfect texture here ensures you get that silky, dreamy mouthfeel we all love in cheesecake.
Step 3: Add the Eggs and Creams
Gently beat in the eggs, sour cream, heavy cream, and both forms of vanilla. Mixing with care helps keep the batter light and creamy, avoiding overbeating which can cause cracks later. This careful balance is what gives the cupcakes their custardy, crème brûlée-like texture.
Step 4: Fill the Liners
Pour your luscious batter into the prepared crust cups, filling them about three-quarters full. This allows space for the cheesecake to rise just enough without spilling over, maintaining those neat, individual cupcake shapes.
Step 5: Bake in a Water Bath
Set the muffin tin inside a roasting pan and add hot water around it to create a water bath. This gentle steam baking cooks the cheesecakes evenly and prevents cracking. Bake at 325°F for 18 to 22 minutes until the edges are set but the centers still gently wobble.
Step 6: Cool and Chill
Allow the cupcakes to cool slowly right in the oven with the door slightly open for about 30 minutes. Then chill them in the refrigerator for at least 4 hours or overnight. This crucial step sets the cheesecake and makes slicing through the caramelized top a breeze.
Step 7: Caramelize the Topping
Just before serving, sprinkle a thin layer of turbinado sugar on each cupcake and use your kitchen torch to caramelize until golden and crisp. The crackling sugar adds that iconic crunch and a beautiful finish that excites both the eyes and taste buds.
How to Serve Crème Brûlée Cheesecake Cupcakes Recipe
Garnishes
A simple sprinkle of fresh berries or a small dollop of whipped cream complements the richness perfectly without overpowering the delicate flavors. A tiny mint leaf on top adds a fresh, vibrant touch that looks stunning.
Side Dishes
Serve alongside a cup of rich espresso or a fragrant herbal tea to contrast the creamy sweetness. If you’re feeling indulgent, a drizzle of caramel sauce or chocolate ganache on the side can elevate the experience to dessert heaven.
Creative Ways to Present
Try serving these cupcakes in elegant mini tart pans or stylish glass jars for a unique twist. Layered with a dusting of cinnamon or nutmeg on top before torching, they make wonderful festive treats or gifts that show off your baking prowess.
Make Ahead and Storage
Storing Leftovers
Store your crème brûlée cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. This keeps them fresh and allows the flavors to meld beautifully. Wait to caramelize the topping until just before serving to retain that lovely crisp texture.
Freezing
If you want to save some for later, these cupcakes freeze well before torching. Wrap them individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the fridge before adding the caramelized sugar topping.
Reheating
Because these cupcakes are best served chilled, reheating is not recommended. Instead, bring them to room temperature before torching the sugar topping for the best textural contrast and to restore full flavor.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste adds those pretty specks and a slightly richer vanilla flavor, vanilla extract works perfectly well and won’t compromise the taste.
Do I really need a kitchen torch?
A kitchen torch makes caramelizing the sugar topping quick and easy, giving that signature crackly crust. If you don’t have one, a very hot broiler can work, but watch closely to avoid burning.
Can I make this recipe dairy-free?
It’s tricky because cream cheese, sour cream, and heavy cream provide the signature creamy texture. However, using dairy-free cream cheese and substitutes may work with some tweaks, though the texture might vary.
Why bake the crust before adding the filling?
Pre-baking the crust helps it set up firmly so it won’t get soggy once the wet filling is poured in. It ensures a crisp, buttery base that holds its shape perfectly.
Can I add flavors to the cheesecake batter?
Definitely! A little lemon zest, espresso powder, or cinnamon can be mixed in for a unique twist. Just keep the vanilla as the main flavor to complement the brûlée topping beautifully.
Final Thoughts
If you love the idea of combining two classic desserts into one bite-sized wonder, the Crème Brûlée Cheesecake Cupcakes Recipe is an absolute must-try. It’s elegant enough to impress guests and cozy enough to make at home for yourself. Trust me, once you taste that crackling caramelized sugar meeting the creamy cheesecake softness, you’ll be hooked. So grab your ingredients, fire up that torch, and prepare for a delightful journey of flavors and textures you won’t forget.
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Crème Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes (including chilling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these elegant Crème Brûlée Cheesecake Cupcakes featuring a crisp graham cracker crust, smooth and creamy cheesecake filling, and a perfectly caramelized sugar topping. Ideal for a sophisticated dessert that’s both individual and indulgent.
Ingredients
Crust
- 1.5 cups graham cracker crumbs (Finely crushed)
- 3 tbsp granulated sugar
- 6 tbsp butter, melted
- 1 pinch salt
Cheesecake Filling
- 16 oz cream cheese (Room temperature)
- 1/2 cup granulated sugar
- 2 large eggs (Room temperature)
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp vanilla bean paste (Or substitute extract)
- 1/2 tsp vanilla extract
- 1 pinch salt
Topping
- 1/4 cup turbinado sugar (Best for crisp topping)
- Kitchen torch (For caramelizing)
Instructions
- Prepare the crust: Mix the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until well combined. Press this mixture firmly into the bottom of cupcake liners placed in a muffin tin. Bake in a preheated oven at 325°F for 5 minutes to set the crust.
- Make the batter: In a mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and fluffy, ensuring no lumps remain.
- Incorporate wet ingredients: Gently beat in the eggs one at a time, followed by sour cream, heavy cream, vanilla bean paste, vanilla extract, and a pinch of salt. Mix until just combined, avoiding overmixing to maintain a smooth texture.
- Fill cupcake liners: Carefully pour the cheesecake batter into the prepared liners, filling each about three-quarters full to allow room for rising.
- Bake in a water bath: Place the muffin tin inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin. This water bath ensures even baking and prevents cracking. Bake for 18 to 22 minutes until the centers are just set.
- Cool and chill: Turn off the oven and leave the cupcakes inside to cool gradually for 30 minutes. Afterward, refrigerate for at least 4 hours or overnight to completely set the cheesecake.
- Caramelize topping: Before serving, sprinkle the top of each cupcake evenly with turbinado sugar. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust reminiscent of traditional crème brûlée. Serve immediately for best texture.
Notes
- Using room temperature ingredients helps create a smooth batter without lumps.
- The water bath is key to preventing cracks and ensuring creamy cheesecake texture.
- Turbinado sugar is preferred for the topping due to its large crystals that caramelize evenly.
- A kitchen torch provides precise caramelization; alternatively, a broiler may be used but watch closely to avoid burning.
- These cupcakes can be made a day in advance and chilled until ready to torch and serve.
