Why Make This Recipe
Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful treat that combines the creamy texture of cheesecake with the classic flavors of crème brûlée. They are perfect for celebrations, special occasions, or just when you want something sweet and delicious. These cupcakes are easy to make and will impress your family and friends with their rich, lovely taste and beautiful presentation.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for topping)
- Fresh berries (optional, for garnish)
Directions:
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of each cupcake liner.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and vanilla bean paste. Fold in the heavy cream until combined.
- Pour the cheesecake batter over the crust in each cupcake liner, filling them about 2/3 full.
- Bake for about 20-25 minutes or until the centers are set.
- Allow cupcakes to cool completely, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle about a teaspoon of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it forms a crispy crust.
- Optionally, garnish with fresh berries before serving.
How to Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Serve these cupcakes as a delightful dessert at your next gathering. They are best enjoyed chilled, and the crispy sugar topping adds a wonderful crunch. You can pair them with coffee or a glass of dessert wine to enhance the flavors.
How to Store Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 4 days. If you want to prepare them in advance, bake them without the sugar topping, and add the caramelized sugar just before serving.
Tips to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Make sure your cream cheese is softened to room temperature for easier mixing.
- Use fresh vanilla beans if you want a stronger vanilla flavor.
- Be careful when using the kitchen torch; caramelize the sugar just until it turns golden brown to avoid burning.
Variation
You can add fruit puree to the cheesecake mixture for a fruity twist. Strawberries, raspberries, or mango work well in this recipe.
FAQs
Q: Can I make these cupcakes dairy-free?
A: Yes, you can use dairy-free cream cheese and substitute coconut cream for heavy cream.
Q: Is it necessary to refrigerate the cupcakes?
A: Yes, refrigerating is important to ensure the cheesecake sets properly and to enhance the flavors.
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can prepare them a day in advance. Just remember to add the sugar topping and caramelize it just before serving.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful blend of creamy cheesecake and classic crème brûlée flavors, perfect for special occasions or sweet cravings.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for topping)
- Fresh berries (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of each cupcake liner.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and vanilla bean paste. Fold in the heavy cream until combined.
- Pour the cheesecake batter over the crust in each cupcake liner, filling them about 2/3 full.
- Bake for about 20-25 minutes or until the centers are set.
- Allow cupcakes to cool completely, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle about a teaspoon of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it forms a crispy crust.
- Optionally, garnish with fresh berries before serving.
Notes
Ensure cream cheese is at room temperature for easier mixing. Use fresh vanilla beans for a stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, cupcakes, dessert, vanilla, crème brûlée