Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect combination of two beloved desserts—cheesecake and crème brûlée. These individual-sized treats start with a graham cracker crust, followed by a rich, creamy cheesecake filling made with vanilla bean seeds for an extra depth of flavor. Baked to perfection, the cheesecakes are then topped with a layer of caramelized sugar, creating a delightful crunch that contrasts beautifully with the smooth, velvety filling. These cupcakes are easy to make and are ideal for any special occasion or as an indulgent everyday treat. Serve them chilled for the best flavor and enjoy the delicious blend of textures and tastes.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect way to combine two classic desserts into one delightful treat. With a smooth, creamy cheesecake filling, highlighted by real vanilla bean, and topped with a crunchy caramelized sugar layer, these cupcakes bring a balance of rich textures and flavors. Each bite offers a creamy base with the satisfying crackle of the brûlée topping.

INGREDIENTS

• Graham Cracker Crumbs: 1 cup of graham cracker crumbs provides a crunchy, buttery base for the cupcakes.
• Granulated Sugar: 2 tablespoons of sugar to sweeten the crust, plus 1/2 cup for the cheesecake filling and 1/4 cup for the brûlée topping.
• Unsalted Butter: 4 tablespoons of melted butter to bind the graham cracker crust and add richness.
• Cream Cheese: 16 oz of softened cream cheese forms the smooth and creamy base of the cheesecake filling.
• Eggs: 2 large eggs help create the structure for the cheesecake, making it rich and creamy.
• Sour Cream: 1/2 cup of sour cream adds a slight tang that balances the sweetness of the filling.
• Heavy Cream: 1/2 cup of heavy cream adds richness to the cheesecake mixture, making it velvety smooth.
• Vanilla Bean: 1 vanilla bean, split and scraped, infuses the filling with a deep, aromatic vanilla flavor.
• Vanilla Extract: 1 teaspoon of vanilla extract enhances the vanilla flavor in the cheesecake filling.

INSTRUCTIONS

Step 1:

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for the cupcakes.

Step 2:

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon to compact it into a firm crust.

Step 3:

In a large bowl, beat the softened cream cheese and 1/2 cup of sugar together until smooth and creamy. Make sure there are no lumps in the mixture. Add the eggs one at a time, beating well after each addition to fully incorporate them.

Step 4:

Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract. Continue to beat the mixture until everything is well combined, creating a smooth, velvety cheesecake filling.

Step 5:

Pour the cheesecake filling into the prepared cupcake liners, filling each one about 3/4 full. This allows room for the filling to rise slightly as it bakes.

Step 6:

Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed. Remove the cupcakes from the oven and allow them to cool to room temperature before refrigerating.

Step 7:

Once the cupcakes have cooled, refrigerate them for at least 2 hours to allow the flavors to set and the texture to firm up. This chilling step is essential for achieving the perfect creamy texture.

Step 8:

Before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color, forming a crispy layer on top.

Step 9:

Let the caramelized sugar harden for a few minutes, then serve the cheesecake cupcakes chilled. Enjoy the creamy cheesecake filling with the crunchy brûlée topping.

Serving and Storage Tips

• Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled for the best texture and flavor. The contrast between the cool, creamy cheesecake and the crunchy brûlée topping is what makes this dessert truly special.
• If you’re making these cupcakes ahead of time, store them in an airtight container in the refrigerator for up to 3 days. Wait to add the caramelized sugar topping until just before serving to keep the brûlée crisp.
• If you don't have a kitchen torch, you can broil the sugar-topped cupcakes in the oven on high for about 1-2 minutes. Be sure to watch carefully to avoid burning the sugar.
• For an elegant presentation, serve the cupcakes with a garnish of fresh berries or a drizzle of berry sauce for a pop of color and extra flavor.

Helpful Notes

• For a more intense vanilla flavor, feel free to use both the vanilla bean seeds and an extra teaspoon of vanilla extract. The combination enhances the aromatic quality of the cheesecake.
• Make sure to fully cool and chill the cupcakes before adding the brûlée topping. This ensures the cheesecake is firm and ready to contrast with the hot, caramelized sugar.
• If you're short on time, you can prepare the cheesecake cupcakes a day in advance. Simply caramelize the sugar topping just before serving.
• Try experimenting with different types of sugar for the brûlée topping. Some bakers prefer using brown sugar for a deeper, richer flavor, while others stick to granulated sugar for a classic brûlée.

Tips from well-known chefs

• Chef Julia Child always emphasized the importance of using room-temperature cream cheese for the smoothest cheesecake texture. Make sure the cream cheese is soft before starting the recipe.
• Chef Gordon Ramsay recommends using a kitchen torch for brûlée desserts to achieve the perfect caramelization without overcooking the underlying dish.
• Chef Ina Garten suggests allowing the cheesecake to chill for several hours or overnight for the best flavor and texture before serving.