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
Scale
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.
