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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

The creamy, dreamy texture of cheesecake meets the sophisticated crunch of crème brûlée, all in a perfectly portioned cupcake. It’s easier than you think, and trust me, these little beauties are destined to become a go-to in your baking repertoire.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 minutes
Total Time 2 hours 35 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 vanilla bean seeds scraped (or 1 tsp vanilla extract)
  • 1/4 cup heavy cream
For the Crème Brûlée Topping
  • 1/4 cup granulated sugar for topping

Equipment

  • 12-cup muffin tin
  • Paper liners
  • medium bowl
  • Large bowl
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
  3. In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in sour cream, vanilla bean seeds (or extract), and heavy cream until the batter is smooth.
  5. Divide batter evenly among prepared muffin cups, filling about three-quarters full.
  6. Bake for 18-20 minutes, until the centers are just set. Cool completely in the muffin tin. Cover and refrigerate for at least 2 hours.
  7. Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cupcake. Torch the sugar with a kitchen torch until melted, bubbly, and golden brown.

Notes

If you don't have a kitchen torch, you can carefully place the cupcakes under a preheated broiler for about 30-60 seconds, watching them constantly, until the sugar is caramelized. Store in an airtight container in the refrigerator for 3-4 days.