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Vanilla bean crème brûlée cheesecake cupcakes with caramelized sugar topping

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

These mini cupcakes combine the creamy decadence of cheesecake with the crispy caramelized top of crème brûlée, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla bean paste For optimal flavor and appearance.
For the topping
  • 1/4 cup granulated sugar For caramelizing on top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of cupcake liners.
Baking
  1. In a mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add vanilla extract, eggs, heavy cream, and vanilla bean paste; mix until well combined.
  3. Pour the cheesecake mixture over the crust in each cupcake liner.
  4. Bake for about 20-25 minutes or until set.
  5. Allow to cool, then refrigerate for at least 4 hours.
Caramelizing
  1. Before serving, sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until golden and crisp.

Notes

If you don't have a torch, you can use a broiler for 30-60 seconds but keep a close eye on it.