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Vanilla Bean Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 31 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these Vanilla Bean Cheesecake Cupcakes, a delightful and creamy dessert perfect for satisfying your sweet tooth. With a buttery graham cracker crust, smooth vanilla bean-infused cheesecake filling, and topped with fresh berries and whipped cream, these cupcakes combine classic flavors in an elegant, single-serve presentation.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and seeds scraped

Toppings

  • Whipped cream
  • Fresh berries (strawberries, blueberries, raspberries)
  • Chocolate shavings

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners to prepare for baking.
  2. Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the texture resembles wet sand.
  3. Form Crusts: Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner, packing it down firmly to create an even base for the cheesecake.
  4. Bake Crusts: Bake the crusts for 8-10 minutes until lightly golden. Remove from the oven and allow to cool completely before adding the filling.
  5. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer for 2-3 minutes until smooth and creamy.
  6. Add Sugar: Add ½ cup of granulated sugar to the cream cheese and beat until well combined, scraping down the sides of the bowl to ensure even mixing.
  7. Incorporate Sour Cream: Mix in the sour cream until the mixture is fully incorporated and smooth.
  8. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to keep the batter light.
  9. Add Flour: Sprinkle in the all-purpose flour and gently mix until just combined to avoid overworking the batter.
  10. Add Vanilla Flavor: Stir in the vanilla extract and the scraped seeds from the split vanilla bean until evenly distributed throughout the mixture.
  11. Fill Cupcake Liners: Once crusts have cooled, fill each cupcake liner with the cheesecake mixture, leaving about a ¼ inch space at the top to allow for slight rising.
  12. Remove Air Bubbles: Gently tap the muffin tin on the counter to release any air bubbles trapped in the batter, ensuring a smooth cheesecake texture.
  13. Bake Cheesecake Cupcakes: Bake for 18-20 minutes until the edges are set but the centers still jiggle slightly when gently shaken.
  14. Cool in Oven: Turn off the oven and crack the door open, allowing the cupcakes to cool inside the oven for about 30 minutes, which helps prevent cracking.
  15. Cool Completely: Remove the cupcakes from the oven and let them cool completely at room temperature before refrigerating.
  16. Chill: Transfer the cooled cupcakes to the refrigerator and chill for at least 2 hours or preferably overnight to set fully.
  17. Add Toppings: Once chilled, top each cheesecake cupcake with a dollop of whipped cream, fresh berries, and a sprinkle of chocolate shavings for garnish and extra flavor.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Do not overmix once eggs are added to keep the cheesecake light and creamy.
  • Allow cupcakes to cool gradually to prevent cracks on the surface.
  • Chilling overnight enhances the flavor and texture of the cheesecake.
  • Use fresh berries in season for best taste and presentation.

Find it online: https://slsrecipes.com/vanilla-bean-cheesecake-cupcakes-recipe-2/