Description
A delightful blend of creamy cheesecake and classic crème brûlée flavors, perfect for special occasions or sweet cravings.
Ingredients
Scale
- 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