Why Make This Recipe
Crème Brûlée Cheesecake Cupcakes are a delightful treat that combines the rich, creamy texture of cheesecake with the classic flavors of crème brûlée. They are perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a cozy night in. These cupcakes not only look impressive but also offer a delicious blend of tastes that everyone will love. With a crispy caramelized sugar topping and a smooth cheesecake center, they stand out as a special dessert that’s surprisingly easy to make at home.
How to Make Crème Brûlée Cheesecake Cupcakes
Ingredients:
- 1.5 cups graham cracker crumbs (finely crushed)
- 3 tbsp granulated sugar
- 6 tbsp butter, melted
- 1 pinch salt
- 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
- 1/4 cup turbinado sugar (best for crisp topping)
- Kitchen torch (for caramelizing)
Directions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, melted butter, 3 tablespoons of sugar, and a pinch of salt. Press this mixture into cupcake liners to form the crust.
- Bake the crusts for 5 minutes in the preheated oven and then remove them to cool.
- In a large mixing bowl, beat the cream cheese and 1/2 cup of sugar together until the mixture is smooth and fluffy.
- Gently add the eggs, sour cream, heavy cream, vanilla bean paste, and vanilla extract. Mix until everything is well combined.
- Pour the cheesecake batter into each cupcake liner, filling them about 3/4 full.
- Place the muffin tin inside a roasting pan. Carefully add hot water into the roasting pan to create a water bath.
- Bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven and let the cupcakes sit inside for 30 minutes to cool.
- After cooling, chill the cupcakes in the refrigerator for at least 4 hours or overnight.
- When ready to serve, sprinkle a thin layer of turbinado sugar on top of each cupcake. Use a kitchen torch to carefully caramelize the sugar until it is golden and crisp.
- Serve immediately for the best texture.
How to Serve Crème Brûlée Cheesecake Cupcakes
These cupcakes are best served chilled right after you torch the sugar on top. For an added touch, you can garnish them with fresh berries or a dollop of whipped cream. They make for an elegant dessert on any table.
How to Store Crème Brûlée Cheesecake Cupcakes
Store any leftovers in the refrigerator. Keep the cupcakes in an airtight container. They will stay fresh for about 3 to 5 days. However, if you have leftover caramelized sugar on top, it’s best to store them without the sugar layer and caramelize before serving to keep the crunch.
Tips to Make Crème Brûlée Cheesecake Cupcakes
- Make sure your cream cheese is at room temperature for the smoothest texture.
- Don’t overmix the batter after adding the eggs to avoid cracks.
- Use a kitchen torch carefully to ensure an even caramelization.
- If you don’t have turbinado sugar, you can use regular granulated sugar, but it may not caramelize as well.
Variation (if any)
You can add a touch of chocolate by mixing in some melted chocolate into the batter. For a fruitier twist, consider adding a fruit puree on top of the cheesecake before caramelizing.
FAQs
1. Can I use non-dairy cream cheese for this recipe?
Yes, you can substitute it with non-dairy alternatives to make a dairy-free version.
2. What can I use if I don’t have a kitchen torch?
You can place the cupcakes under the broiler in your oven for a few seconds to caramelize the sugar, but watch them closely to avoid burning.
3. Can I freeze these cupcakes?
Yes, you can freeze them. Just be sure to do so before adding the caramelized sugar on top. Thaw them in the refrigerator before serving.
Crème Brûlée Cheesecake Cupcakes
Ingredients
For the crust
- 1.5 cups graham cracker crumbs (finely crushed)
- 3 tbsp granulated sugar
- 6 tbsp butter, melted
- 1 pinch salt
For the cheesecake filling
- 16 oz cream cheese (room temperature) Ensure the cream cheese is at room temperature for smooth texture.
- 0.5 cup granulated sugar
- 2 large eggs (room temperature) Use room temperature eggs for better mixing.
- 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
For the topping
- 1/4 cup turbinado sugar Best for the crisp topping.
Equipment
- Kitchen torch (for caramelizing) Alternatively, you can use a broiler.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, melted butter, 3 tablespoons of sugar, and a pinch of salt. Press this mixture into cupcake liners to form the crust.
- Bake the crusts for 5 minutes in the preheated oven and then remove them to cool.
Cheesecake filling
- In a large mixing bowl, beat the cream cheese and 1/2 cup of sugar together until the mixture is smooth and fluffy.
- Gently add the eggs, sour cream, heavy cream, vanilla bean paste, and vanilla extract. Mix until everything is well combined.
- Pour the cheesecake batter into each cupcake liner, filling them about 3/4 full.
Baking
- Place the muffin tin inside a roasting pan. Carefully add hot water into the roasting pan to create a water bath.
- Bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven and let the cupcakes sit inside for 30 minutes to cool.
- After cooling, chill the cupcakes in the refrigerator for at least 4 hours or overnight.
Serving
- When ready to serve, sprinkle a thin layer of turbinado sugar on top of each cupcake. Use a kitchen torch to carefully caramelize the sugar until it is golden and crisp.
- Serve immediately for the best texture.
