Description
Crème Brûlée Cheesecake Cupcakes combine the rich creaminess of traditional cheesecake with the caramelized, crispy sugar topping of crème brûlée. These individual-sized desserts feature a graham cracker crust, smooth vanilla cheesecake filling, and a perfectly torched caramelized sugar top, making them an elegant and delightful treat for any occasion.
Ingredients
Crust
- 9 graham crackers, finely crushed (about 1 cup)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 egg yolks
- ½ cup sour cream
- Pinch of salt
Topping
- ⅓ cup superfine sugar
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter until well mixed. Press about 1 tablespoon of this mixture evenly into the bottom of each lined muffin cup to form the crust.
- Bake the Crust: Preheat your oven to 275°F (135°C). Place the muffin tin in the oven and bake the crusts for 8 minutes. Once baked, remove and allow them to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add vanilla extract and mix well. Then, add the eggs and egg yolks one at a time, thoroughly mixing after each addition. Finally, stir in the sour cream and a pinch of salt until the batter is completely smooth.
- Assemble and Bake: Evenly divide the cheesecake filling among the prepared crusts in the muffin tin. Bake at 275°F (135°C) for 20 to 25 minutes or until the centers are just set and the edges are slightly puffed. Remove the cupcakes from the oven, let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Refrigerate: Once cooled, place the cheesecake cupcakes in the refrigerator for at least 2 hours to fully set and chill.
- Brûlée the Topping: Just before serving, sprinkle each cupcake evenly with the superfine sugar. Use a kitchen torch to melt and caramelize the sugar, creating a golden, crispy topping reminiscent of classic crème brûlée. Allow the sugar to harden before serving.
Notes
- Make sure the cream cheese is well softened for the smoothest batter.
- Press the crust firmly into the cups to avoid crumbling.
- Use a kitchen torch carefully to evenly caramelize without burning the sugar.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- Superfine sugar works best for caramelizing; regular granulated sugar may not melt as evenly.
