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Vanilla Bean Creme Brulee Cheesecake Cupcakes

Smooth vanilla bean cheesecake baked into cupcake form with a crisp caramelized sugar top—classic crème brûlée meets handheld indulgence.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
  • 2 (8-ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and seeds scraped
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup sugar (for topping)

Instructions

  1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. In a small bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined. Press about a tablespoon of the crumb mixture into the bottom of each cupcake liner to form the crust.
  3. Bake the crusts in the preheated oven for 5 minutes. Remove and let cool while you prepare the filling.
  4. In a large mixing bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy.
  5. Add in the vanilla extract and the seeds from the vanilla bean, mixing until well incorporated.
  6. Beat in the eggs, one at a time, ensuring they are fully mixed between additions.
  7. Blend in the sour cream and heavy cream until smooth.
  8. Spoon the cheesecake filling over the cooled crusts, filling each cupcake liner almost to the top.
  9. Bake for 18 to 20 minutes, or until the edges are set and the centers jiggle slightly.
  10. Cool completely, then sprinkle each cupcake with a thin layer of sugar and caramelize with a kitchen torch or under the broiler until golden and crisp.

Notes

For best results, use a kitchen torch to caramelize the sugar topping. Let cupcakes chill before serving for a firmer texture. Substitute vanilla bean paste for the vanilla bean if desired.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 15
  • Sodium: 180
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 0
  • Protein: 5
  • Cholesterol: 70