Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
- Use the back of a spoon to compact the crumbs.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
- Fill the Cupcakes:
- Pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
- Remove from the oven and allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
- Add the Crème Brûlée Topping:
- Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake.
- Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color.
- Let the sugar harden for a few minutes.
- Serve:
- Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the creamy, crunchy goodness!