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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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

Scale
  • 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.
  • Author: Kylene
  • Prep Time: 30 minutes
  • Chilling time: 4 hours
  • Cook Time: 25 minutes