Step into a world where the elegance of crème brûlée meets the creamy decadence of cheesecake, all in the delightful form of a cupcake. These Vanilla Bean Crème Brûlée Cheesecake Cupcakes offer a fusion of flavors and textures that are sure to enchant your taste buds.
Featuring a crisp graham cracker base, a rich vanilla bean-infused cheesecake filling, and a caramelized sugar topping, each cupcake is a miniature masterpiece. Perfect for gatherings, special occasions, or as a sophisticated treat to enjoy any day, these cupcakes promise an exquisite dessert experience.
A Delightful Symphony of Sweetness
Combining the classic French dessert with the beloved cheesecake, these cupcakes are both innovative and irresistibly delicious. The addition of real vanilla beans elevates the flavor profile, providing a natural depth and complexity that vanilla extract alone cannot achieve. Let’s begin crafting these elegant treats that are as visually appealing as they are delicious.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 3 eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 6 tablespoons sugar for caramelizing
Directions:
- Start by preheating your oven to 325°F (165°C). This temperature will allow the cheesecakes to bake gently, ensuring they remain creamy and smooth.
- Line a cupcake pan with paper liners to ensure easy removal of the cupcakes after baking.
- Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Press this mixture into the bottom of each cupcake liner, forming a firm base for the cheesecakes.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and the scraped seeds of the vanilla bean until the mixture is smooth and free of lumps. The vanilla seeds will give the cheesecakes a beautiful speckled appearance and a rich flavor.
- Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully.
- Mix in the sour cream and flour until the batter is smooth. The flour helps stabilize the cheesecake mixture, ensuring a perfect texture after baking.
- Carefully pour the cheesecake filling over the prepared crusts in the cupcake liners, filling each one almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set but still slightly wobbly in the center. They will firm up as they cool.
- Allow the cupcakes to cool to room temperature before refrigerating them for at least 4 hours. This chilling step is crucial as it allows the flavors to meld and the texture to firm up.
- Just before serving, sprinkle about 1/2 tablespoon of sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until it’s golden and bubbly, creating that signature crème brûlée crust.
