Imagine the creamy richness of cheesecake combined with the elegant simplicity of crème brûlée, all in a convenient cupcake form. These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a showstopper at any event, offering the perfect balance of flavors and textures. Whether you’re hosting a dinner party or just indulging in a sweet treat at home, these cupcakes are sure to impress both in taste and presentation. Let’s dive into this delightful recipe that’s both easy to make and absolutely irresistible!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners to get started.
Step 2: Prepare the Crust
- In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon or the bottom of a small glass to compact the crumbs firmly.
Step 3: Make 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 the eggs one at a time, beating well after each addition to ensure the mixture is well combined.
- Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract, stirring until everything is smooth and well incorporated.
Step 4: Fill the Cupcakes
- Spoon the cheesecake batter over the prepared crust in each cupcake liner, filling them about 3/4 full to allow room for expansion.
Step 5: Bake
- Bake the cupcakes in your preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
- Once done, remove the cupcakes from the oven and let them cool to room temperature. After cooling, refrigerate them for at least 2 hours or until fully chilled.
Step 6: Add the Crème Brûlée Topping
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cupcake.
- Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color. Let the sugar harden for a few minutes to create that classic crème brûlée crunch.
Step 7: Serve
- Serve the Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled. Enjoy the contrast of creamy cheesecake and the crispy caramelized sugar topping with every bite!
Serving and Storage Tips
- Serving: These cupcakes are best enjoyed chilled to experience the full creaminess of the cheesecake and the satisfying crunch of the brûlée topping. Serve them as an elegant dessert after dinner or as a luxurious treat at any celebration.
- Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. If you’re planning to store them, caramelize the sugar topping just before serving to maintain the perfect texture.
Helpful Notes
- Cream Cheese: Make sure your cream cheese is softened before mixing to avoid lumps in your batter.
- Vanilla Bean: If you don’t have a vanilla bean, you can substitute it with an additional teaspoon of vanilla extract. However, using a real vanilla bean adds a depth of flavor that is hard to beat.
- Baking Time: Keep an eye on your cupcakes while baking. Overbaking can cause cracks in the cheesecake filling, so remove them from the oven as soon as they’re set in the center.
- Crème Brûlée Topping: If you don’t have a kitchen torch, you can caramelize the sugar topping under the broiler. Just watch carefully to avoid burning the sugar.
Tips from Well-Known Chefs
- Chef Gordon Ramsay: “When making cheesecake, always mix on low speed to avoid incorporating too much air, which can cause cracks in the filling.”
- Chef Dominique Ansel: “Use high-quality vanilla beans for the most intense flavor. It’s worth the investment, especially for a dessert like this where vanilla is the star.”
- Chef Ina Garten: “If you’re new to using a kitchen torch, practice on a small dish of sugar before caramelizing your cupcakes to get a feel for it.”
Frequently Asked Questions
- Can I make these cupcakes ahead of time?
- Yes, you can make the cupcakes a day ahead and store them in the refrigerator. Just wait to add the sugar topping until right before serving.
- What if I don’t have a kitchen torch?
- You can use your oven’s broiler to caramelize the sugar topping. Just keep a close eye on it to prevent burning.
- Can I use a different type of crust?
- Absolutely! You can substitute graham cracker crumbs with digestive biscuits or even Oreo crumbs for a chocolatey twist.
- How do I know when the cupcakes are done baking?
- The cupcakes are done when the centers are set and slightly puffed. A slight jiggle is okay, but they shouldn’t look wet.
- Can I freeze these cupcakes?
- Yes, you can freeze the cupcakes without the brûlée topping. Thaw them in the refrigerator overnight before serving, and then add the sugar topping and caramelize.
- What’s the best way to split and scrape a vanilla bean?
- Slice the vanilla bean lengthwise with a sharp knife and use the back of the knife to scrape out the seeds. The seeds are where all the flavor is concentrated.
- Can I use low-fat cream cheese?
- For the best texture and flavor, full-fat cream cheese is recommended. Low-fat alternatives can result in a less creamy cheesecake.
- How do I prevent the crust from crumbling?
- Compacting the crumbs firmly with the back of a spoon or a glass helps keep the crust intact. If it’s still too crumbly, try adding a little more melted butter.
- Can I make this recipe into a full-sized cheesecake?
- Yes, this recipe can be adapted into a full-sized cheesecake. You’ll need to adjust the baking time accordingly—about 50-60 minutes for an 8-inch cheesecake.
- What other toppings can I add?
- Fresh berries, a drizzle of caramel, or even a sprinkle of sea salt can complement the flavors beautifully.
With this recipe, you’re not just making cupcakes; you’re crafting an experience. Each bite offers a symphony of flavors, from the rich vanilla bean cheesecake to the crunchy brûlée topping. Enjoy every creamy, caramelized bite, and don’t forget to share this recipe with friends and family—they’ll be asking for it again and again!