Crème Brûlée Cheesecake Cupcakes
These cupcakes combine the creamy texture of cheesecake with classic crème brûlée flavors, featuring a crispy caramelized sugar topping and a smooth center. Perfect for any special occasion.
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.
Notes
Store any leftovers in the refrigerator in an airtight container for about 3 to 5 days. Best to caramelize sugar just before serving for maximum crunch.