Description

Indulge in the delightful combination of creamy crème brûlée and rich cheesecake flavors in these decadent Crème Brûlée Cheesecake Cupcakes. Each bite is a perfect balance of sweetness with a caramelized sugar topping that adds a delightful crunch.

Ingredients

Graham Cracker Crust:

10 graham crackers, finely crushed (about 1 cup)
3 tablespoons unsalted butter, melted

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 large eggs
2 tablespoons heavy cream

Additional granulated sugar for brûlée topping

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Instructions

Preheat the oven and prepare the muffin tin: Preheat the oven to 325°F (165°C) and line a muffin tin with paper cupcake liners.
Prepare the crust: Mix crushed graham crackers and melted butter. Press mixture into each liner to form a crust.
Make the filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix well. Beat in eggs one at a time, then stir in heavy cream.
Fill and bake: Pour filling over crusts. Bake for 18–22 minutes until set. Cool, then chill for at least 4 hours.
Caramelize the topping: Sprinkle sugar over cupcakes and torch until golden and crisp. Allow to cool and harden before serving.

Notes

If no kitchen torch, caramelize sugar under a broiler, watching carefully.
Cupcakes can be made a day ahead and torched just before serving.