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Creme Brulee Cheesecake Cupcakes

Decadent Creme Brulee Cheesecake Cupcakes You'll Crave

Irresistible Creme Brulee Cheesecake Cupcakes that blend two beloved desserts with a crunchy caramelized sugar top.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham Cracker Crumbs Substitute with finely ground digestive biscuits if desired.
  • 1/2 cup Unsalted Butter Melted.
Cheesecake Filling
  • 16 oz Full-Fat Cream Cheese Softened.
  • 1/2 cup Granulated Sugar Standard sugar works best.
  • 2 tbsp Vanilla Bean Paste Use pure vanilla extract if necessary.
  • 1/2 cup Sour Cream Greek yogurt can be substituted.
  • 3 large Large Eggs Use room temperature eggs.
Topping
  • 1/4 cup Additional Granulated Sugar For caramelizing on top.

Equipment

  • muffin tin
  • electric mixer
  • culinary torch

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with 12 parchment paper liners.
  2. Combine graham cracker crumbs and melted unsalted butter until it resembles wet sand. Press 1 tablespoon into each muffin cup and bake for 5 minutes.
  3. Beat softened cream cheese until smooth, add granulated sugar, sour cream, and vanilla bean paste until lump-free.
  4. Add the eggs one at a time with the mixer on low speed, then pour cheesecake batter over the cooled crusts.
  5. Bake for 18-20 minutes until edges are set but centers slightly jiggle. Cool for 1 hour and refrigerate for at least 4 hours.
  6. Sprinkle granulated sugar on top and caramelize using a culinary torch until golden brown.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Store untorched cupcakes in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

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