Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Delicious cheesecake cupcakes topped with a crispy caramelized sugar layer, combining the best of cheesecake and crème brûlée in a delightful treat.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

For the Cheesecake Cupcakes

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened Make sure it is at room temperature.
3/4 cup granulated sugar
1 tablespoon vanilla bean paste (or vanilla extract) Extra vanilla can be added for flavor.
3 large eggs
1/4 cup sour cream

For the Brûlée Topping

Preparation

Preheat your oven to 325°F (165°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Evenly distribute the crust mixture into a cupcake pan lined with cupcake liners. Press down firmly to form a solid base.
In a large bowl, beat together the cream cheese and sugar until smooth.
Add the vanilla bean paste, and mix well before adding the eggs one at a time, mixing fully after each addition.
Stir in the sour cream until the mixture is perfectly blended.
Pour the cheesecake mixture over the prepared crust in the cupcake liners, filling them about 3/4 full.
Bake for 20-25 minutes, or until the centers are just set. They will puff up slightly but will sink a bit as they cool.

Brûlée the Top

Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, sprinkle a thin layer of granulated sugar evenly on top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar top. Alternatively, place them under a broiler for 1-2 minutes, watching closely.

Enjoy!

Make sure your cream cheese is softened to avoid lumps. You can prepare these cupcakes a day ahead; just brûlée the tops right before serving.