Vanilla Bean Crème Brûlée Cheesecake Cupcake
Elegant and adorable cupcakes that combine the classic flavors of crème brûlée and rich cheesecake, finished with a caramelized sugar topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp vanilla bean paste
- 1 large egg
- ½ cup sour cream
- ½ cup heavy cream
- Caramel sauce, for drizzling
- ¼ cup brown sugar, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Combine graham cracker crumbs and melted butter in a bowl. Mix until moistened, then press into the bottom of each liner.
- Beat cream cheese, granulated sugar, and vanilla bean paste until smooth in another bowl.
- Add in the egg, sour cream, and heavy cream. Mix until well combined.
- Pour the cheesecake batter over the crust in each liner, filling them about 2/3 full.
- Bake for 18-20 minutes or until set. The center should have a slight jiggle.
- Cool completely, then refrigerate for at least 2 hours to chill.
- Drizzle caramel sauce on top and sprinkle with brown sugar before serving.
- Use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
Can be made a day in advance; refrigerate in an airtight container. Use room temperature ingredients for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cheesecake, vanilla bean, dessert, cupcake, crème brûlée