Ingredients

Scale

Crust:

1 cup graham cracker crumbs – The base for the cupcakes, providing a buttery, slightly sweet crunch.
2 tablespoons granulated sugar – Adds just a hint of sweetness to the crust.
4 tablespoons unsalted butter, melted – Binds the crust and gives it a rich flavor.

Cheesecake Filling:

16 oz cream cheese, softened – The key to a smooth, creamy cheesecake texture.
1/2 cup granulated sugar – Sweetens the cheesecake filling perfectly without overpowering the vanilla flavor.
2 large eggs – Provide structure to the cheesecake, making it light yet rich.
1/2 cup sour cream – Adds a slight tanginess to balance the richness of the cream cheese.
1/2 cup heavy cream – Contributes to the smooth, velvety texture of the filling.
1 vanilla bean, split and seeds scraped – The star ingredient that infuses the filling with a deep, aromatic vanilla flavor.
1 teaspoon vanilla extract – Boosts the vanilla flavor and rounds out the taste.

Crème Brûlée Topping:

1/4 cup granulated sugar – Caramelizes into the signature crackling brûlée topping.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. This ensures that the cupcakes bake evenly and are easy to remove.

Step 2: Prepare the Crust

In a medium-sized bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and 4 tablespoons of melted butter. Mix until the crumbs are well-coated and resemble wet sand.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon or a measuring cup to press the crumbs firmly into the base. This will ensure a solid crust that doesn’t crumble when removed.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Be sure to scrape down the sides of the bowl to avoid lumps.
Add the eggs one at a time, beating well after each addition to fully incorporate them.
Next, mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract. Continue mixing until the ingredients are well combined and the batter is smooth and silky. This combination of vanilla bean seeds and vanilla extract will give the filling a deep, aromatic flavor that pairs perfectly with the creamy cheesecake.

Step 4: Fill the Cupcake Liners

Spoon the cheesecake batter over the graham cracker crust in each cupcake liner, filling them about 3/4 full. Be careful not to overfill, as the cupcakes will puff up slightly during baking.

Step 5: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed but not browned.
Remove the cupcakes from the oven and allow them to cool to room temperature. Once cooled, transfer the cupcakes to the refrigerator and let them chill for at least 2 hours or until fully set. Chilling ensures that the cheesecake firms up and is easy to handle for the next step.

Step 6: Add the Crème Brûlée Topping

Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each chilled cheesecake cupcake. Use a kitchen torch to carefully caramelize the sugar, moving the torch in a circular motion to ensure even caramelization. The sugar should melt and turn into a golden-brown, crispy layer.
If you don’t have a kitchen torch, you can use your oven’s broiler—just watch closely to avoid burning the sugar.

Step 7: Serve and Enjoy

Once the sugar has hardened and formed a crackling top, serve your Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These cupcakes are best enjoyed chilled, allowing the creamy cheesecake and crunchy brûlée topping to contrast beautifully.

By following these steps, you’ll create an indulgent dessert that’s the perfect combination of smooth vanilla cheesecake and crunchy caramelized sugar—a treat sure to impress any guest!