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Creme Brulee Cheesecake Cupcakes

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Creme Brulee Cheesecake Cupcakes are elegant, individual desserts that combine a buttery graham cracker crust, silky vanilla cheesecake filling, and a crisp caramelized sugar topping for a perfect balance of creamy and crunchy.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tbsp unsalted butter, melted

Pinch of salt

16 oz cream cheese, softened

2/3 cup granulated sugar

2 large eggs, room temperature

1/3 cup heavy cream or half-and-half

1 vanilla bean, seeds scraped (or 2 tsp vanilla paste)

1 tsp pure vanilla extract

2 tbsp all-purpose flour

Pinch of salt

2 tbsp instant vanilla pudding mix (optional)

1/2 cup granulated sugar (or 1/4 cup turbinado) for topping

Instructions

  1. Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with liners.
  2. Mix graham cracker crumbs, sugar, melted butter, and salt. Press about 1 tablespoon into each liner.
  3. Bake crusts for 5 minutes, then cool.
  4. Beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Mix in heavy cream, vanilla bean seeds, vanilla extract, flour, salt, and optional pudding mix.
  7. Fill liners about 3/4 full and tap pan to release air bubbles.
  8. Place a pan of water on the lower oven rack and bake cupcakes for 18–22 minutes until edges are set and centers jiggle slightly.
  9. Turn off oven, crack door, and let cupcakes cool gradually.
  10. Refrigerate at least 4 hours or overnight.
  11. Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch.
  12. Let sugar harden, then serve.

Notes

Brûlée the sugar topping just before serving for best crunch.

Vanilla bean or paste gives the richest flavor.

Centers will firm up as they chill.

A thin, even sugar layer caramelizes best.

Nutrition

Find it online: https://chocolatecoveredamy.com/creme-brulee-cheesecake-cupcakes/