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Crème Brûlée Cheesecake Cupcakes

Crème Brûlée Cheesecake Cupcakes for Irresistible Indulgence

Indulge in Crème Brûlée Cheesecake Cupcakes – a delightful fusion of rich cheesecake and caramelized sugar that offers a show-stopping dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Can substitute with gluten-free crackers for a gluten-free version.
  • 3 tablespoons Granulated Sugar Substitute with brown sugar for a slight molasses flavor.
  • 5 tablespoons Unsalted Butter Use margarine if dairy-free.
Filling
  • 16 ounces Cream Cheese For best results, use full-fat.
  • 3 large Large Eggs Room temperature for even mixing.
  • 1 teaspoon Vanilla Bean Paste Can substitute with almond extract for a different twist.
  • 1/2 cup Sour Cream Greek yogurt can be used as a lighter substitute.
  • 1 pinch Salt Enhances flavor.
Topping
  • 1/4 cup Granulated Sugar Use only granulated sugar for even melting.

Equipment

  • muffin pan
  • Electric mixer
  • Kitchen torch

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin pan with 12 cupcake liners.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
  3. Firmly press 1 tablespoon of the crust mixture into the bottom of each cupcake liner.
Filling
  1. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
  2. Gradually add in the granulated sugar, mixing until combined.
  3. Incorporate the eggs one at a time, mixing gently just until combined.
  4. Stir in the vanilla bean paste, sour cream, and a pinch of salt until the batter is smooth.
Baking
  1. Pour the cheesecake filling evenly into each cupcake liner, filling them about 3/4 full.
  2. Bake for 18-20 minutes, until the centers are just set.
  3. Cool in the pan for about 10 minutes before transferring to a wire rack.
Chilling
  1. Once at room temperature, cover with plastic wrap and refrigerate for at least 2 hours to firm up.
Brûlée
  1. Sprinkle a thin layer of granulated sugar on top of each cupcake.
  2. Using a kitchen torch, melt the sugar until it forms a golden layer, about 30 seconds to 1 minute per cupcake.
Serving
  1. Allow the sugar topping to harden, then serve immediately for the best texture.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 100mgSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure room temperature ingredients for smooth mixing. Chill cupcakes completely before brûléeing to maintain a stable filling.

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