Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
Crème Brûlée Topping:
- 1/4 cup granulated sugar (for caramelized topping)
Directions:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
- Bake the crusts for 5 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add in the vanilla bean seeds (or vanilla extract), eggs, sour cream, and heavy cream, and beat until well combined.
- Divide the cheesecake batter evenly among the cupcake liners, filling them almost to the top.
- Bake for 18-20 minutes, or until the centers are set. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
- Once the cheesecakes are chilled, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake.
- Using a kitchen torch, carefully caramelize the sugar until it turns golden and crisp. Let the caramelized topping cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes (plus chilling time)
Kcal: 320 kcal | Servings: 12 cupcakes
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