Indulge in Elegance: Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Elevate your dessert game with these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a sophisticated treat that combines the rich, creamy texture of cheesecake with the iconic sugary crust of crème brûlée. Perfect for special occasions or as a luxurious treat to end a meal, these cupcakes are sure to impress with their delightful flavors and elegant presentation.
Whether you’re hosting a dinner party, celebrating a milestone, or simply indulging in a sweet craving, these cheesecake cupcakes offer a unique and exquisite twist on traditional desserts.
Luxurious and Decadent: A Dessert Masterpiece
These cupcakes are not just a dessert; they’re an experience, featuring the aromatic essence of vanilla beans and the satisfying crunch of a caramelized sugar topping.
Pro Tips for Perfect Cheesecake Cupcakes:
- Smooth Batter: Ensure your cream cheese is at room temperature to avoid lumps and achieve a smooth, creamy batter.
- Gentle Mixing: Mix the batter gently to prevent incorporating too much air, which could cause the cupcakes to rise and fall.
- Consistent Baking: Bake until just set to avoid overcooking. The centers should still wobble slightly.
- Chill Thoroughly: Refrigerate the cupcakes for at least 4 hours to set properly before adding the sugar topping.
- Crisp Topping: Use a kitchen torch for the best caramelization of the sugar topping, creating that signature crème brûlée crack.

Vanilla Bean Crème Brûlée Cheesecake Cupcake Recipe:
- Preparation time: 30 minutes
- Cooking time: 25 minutes
- Chilling time: 4 hours
- Servings: 12 cupcakes
- Equipment: Oven, muffin tin, kitchen torch
Prepare for a culinary treat that combines two beloved desserts into one extraordinary creation.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 6 tablespoons granulated sugar (for brûlée topping)
Directions:
- Prepare Base: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottoms of lined muffin tins.
- Make Cheesecake Mixture: Beat cream cheese and 3/4 cup sugar until smooth. Incorporate eggs one at a time, then mix in vanilla bean seeds and extract. Stir in sour cream and flour until just combined.
- Fill and Bake: Fill each liner nearly to the top with the cheesecake mixture. Bake for 22-25 minutes until centers are just set. Cool to room temperature, then refrigerate for 4 hours.
- Add Brûlée Topping: Sprinkle 1 tablespoon sugar on each cupcake. Caramelize with a torch until bubbly and golden. Let cool to harden the sugar.
Delight in Every Bite!
Serve these Vanilla Bean Crème Brûlée Cheesecake Cupcakes as a stunning finale to any meal, or as a special treat to brighten your day. The luxurious combination of smooth cheesecake and crispy brûlée topping is sure to captivate and delight anyone lucky enough to try them.
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Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These cupcakes are not just a dessert; they’re an experience, featuring the aromatic essence of vanilla beans and the satisfying crunch of a caramelized sugar topping.
- Total Time: 4 hours 55 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 6 tablespoons granulated sugar (for brûlée topping)
Instructions
- Prepare Base: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottoms of lined muffin tins.
- Make Cheesecake Mixture: Beat cream cheese and 3/4 cup sugar until smooth. Incorporate eggs one at a time, then mix in vanilla bean seeds and extract. Stir in sour cream and flour until just combined.
- Fill and Bake: Fill each liner nearly to the top with the cheesecake mixture. Bake for 22-25 minutes until centers are just set. Cool to room temperature, then refrigerate for 4 hours.
- Add Brûlée Topping: Sprinkle 1 tablespoon sugar on each cupcake. Caramelize with a torch until bubbly and golden. Let cool to harden the sugar.
- Prep Time: 30 minutes
- Chilling time: 4 hours
- Cook Time: 25 minutes
