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Vanilla Bean Crème Brûlée Cupcakes

Vanilla Bean Crème Brûlée Cupcakes


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  • Author: Jennifer
  • Total Time: 2 hours 55 minutes (including chilling time)
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Delicious Vanilla Bean Crème Brûlée Cupcakes topped with a caramelized sugar crust.


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon to compact the crumbs.
  3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
  4. Pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full.
  5. Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed. Remove from the oven and allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
  6. Just 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. Let the sugar harden for a few minutes.
  7. Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the creamy, crunchy goodness!

Notes

  • Make sure your cream cheese, eggs, and sour cream are at room temperature before you start. This ensures a smooth, lump-free filling.
  • When caramelizing the sugar for the crème brûlée topping, move the kitchen torch in a circular motion to ensure even browning without burning.
  • Don’t skip the chilling step! This helps the cheesecake set properly and enhances the flavors.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg