Description
A delightful treat combining the smoothness of crème brûlée with the fun of cupcakes, featuring a buttery graham cracker crust and creamy vanilla filling topped with caramelized sugar.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Press about 1 tablespoon into each cupcake liner.
- In a large bowl, beat cream cheese and 1/2 cup of sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until combined.
- Pour cheesecake batter into each crust, filling about 3/4 full.
- Bake for 20-25 minutes, or until the centers are set. Let cool and refrigerate for at least 2 hours.
- Before serving, sprinkle about 1 teaspoon of sugar on each cupcake and use a kitchen torch to caramelize until amber.
- Serve chilled and enjoy!
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for 3 to 4 days. Wait to caramelize the sugar until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cupcakes, dessert, vanilla, crème brûlée, baking