Description
A luxurious dessert that combines the richness of cheesecake and the elegance of a cupcake, topped with a caramelized sugar crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter (melted)
- 1 cup granulated sugar
- 16 oz cream cheese (softened)
- 0.5 cups sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 0.5 cups heavy cream
- Turbinado sugar (for topping)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with parchment liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles wet sand. Press about a tablespoon of the mixture into each muffin cup.
- Bake the crust for 8–10 minutes, or until golden. Allow to cool.
- In another bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla bean paste, and heavy cream, mixing well.
- Add eggs one at a time, mixing gently after each addition.
- Pour the cheesecake batter over the cooled crusts, filling each cup about three-quarters full.
- Bake for 18–20 minutes until set, with a slight jiggle in the center. Cool to room temperature and refrigerate for at least 4 hours.
- Before serving, sprinkle turbinado sugar on top of each cupcake and caramelize with a kitchen torch or broiler.
Notes
These cupcakes can be made a day in advance. Just brûlée the sugar topping right before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cheesecake cupcakes, dessert, vanilla bean, crème brûlée, baking