Indulge in the exquisite delight of Vanilla Bean Creme Brulee Cheesecake Cupcakes, a recipe that masterfully blends the creamy richness of cheesecake with the sophisticated crack of creme brulee. This recipe is perfect for those seeking a decadent yet approachable dessert that elevates any occasion.
Key Ingredients for Vanilla Bean Creme Brulee Cheesecake Cupcakes :
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Vanilla Bean Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, scraped (or 1 ½ teaspoons vanilla bean paste)
- ¼ cup sour cream, room temperature
For the Vanilla Bean Creme Brulee Topping:
- ½ cup heavy cream
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla bean paste)
- 2 tablespoons granulated sugar, plus more for torching
How to Make Vanilla Bean Creme Brulee Cheesecake Cupcakes :
Get ready to experience pure bliss! These Vanilla Bean Creme Brulee Cheesecake Cupcakes are surprisingly simple to make, offering an explosion of creamy, custardy, and wonderfully sweet flavors in every bite. The crunchy graham cracker crust and the signature caramelized sugar topping create a dessert that’s both elegant and utterly satisfying. With a preparation time of approximately 30 minutes and baking time of 20-25 minutes, you’ll be enjoying this delightful treat in no time.
Step-by-Step Instructions :
Prepare the Graham Cracker Crust:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.
- Pour in the melted butter and stir until the crumbs are evenly moistened.
- Divide the crumb mixture evenly among the prepared muffin liners, pressing it down firmly into the bottom of each liner to form a compact crust. You can use the bottom of a small glass or your fingers to help achieve this. Place the muffin tin in the refrigerator to chill the crusts while you prepare the filling.
Make the Vanilla Bean Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Gradually add the ⅔ cup granulated sugar and continue beating until well combined and no lumps remain.
- Add the room temperature eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix, as this can cause cracking.
- Stir in the pure vanilla extract and the seeds scraped from one vanilla bean (or vanilla bean paste). Mix until just combined.
- Gently fold in the room temperature sour cream until the batter is smooth and homogeneous.
- Remove the muffin tin from the refrigerator. Spoon the cheesecake filling evenly over the chilled graham cracker crusts in each muffin liner, filling them about two-thirds full.
Bake the Cheesecake Cupcakes:
- Bake for 20-25 minutes, or until the edges of the cheesecakes are set and the centers are still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecakes cool in the oven for another 30 minutes. This gradual cooling helps prevent cracking.
- Remove the cheesecakes from the oven and let them cool completely on a wire rack. Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to firm up.
Prepare the Vanilla Bean Creme Brulee Topping:
- In a small saucepan, combine the heavy cream and the seeds scraped from one vanilla bean (or vanilla bean paste). Heat over medium-low heat until it just begins to simmer. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.
- Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod.
- Stir in the 2 tablespoons of granulated sugar until dissolved.
- Once the cheesecakes have chilled and are fully set, gently remove them from the muffin liners.
- Carefully sprinkle a thin, even layer of granulated sugar over the top of each cheesecake cupcake.
- Using a culinary torch, carefully caramelize the sugar until it forms a golden-brown, glassy crust. Move the torch constantly to prevent burning. Allow the caramelized sugar to harden for a few minutes before serving.
Why You’ll Love This Vanilla Bean Creme Brulee Cheesecake Cupcakes :
You will absolutely adore these Vanilla Bean Creme Brulee Cheesecake Cupcakes for their sophisticated yet playful nature, perfectly capturing the essence of two beloved desserts in a convenient, individual portion. The creamy, rich cheesecake base infused with real vanilla bean seeds provides a luxurious foundation, while the iconic crackly caramel topping offers that delightful crunch and burst of sweetness that makes creme brulee so irresistible. Making these at home means you get to indulge in this gourmet experience without the gourmet price tag, saving money while impressing your friends and family with your dessert-making prowess. Unlike a traditional large cheesecake, which can be daunting, these cupcakes are wonderfully portable and perfectly portioned for any gathering, or even just for a special treat for yourself.
Imagine sinking your spoon through that perfectly torched sugar into the luxuriously smooth, tangy cheesecake – it’s an unparalleled sensory journey! They offer a delightful twist on the classic cheesecake and a more accessible way to enjoy the magic of creme brulee. So go ahead, gather your ingredients and prepare to experience pure dessert bliss with these Vanilla Bean Creme Brulee Cheesecake Cupcakes; you won’t be disappointed!
Storing and Reheating Tips :
- Storing Un-Torched Cupcakes: Once the cheesecake cupcakes have been baked and chilled but before the sugar topping has been torched, they can be stored in an airtight container in the refrigerator for up to 3-4 days. This allows you to prepare the base ahead of time and torch the sugar just before serving for the freshest, crispiest crack.
- Storing Torched Cupcakes: If the sugar topping has already been torched, it’s best to serve them the same day as torching. While they can still be refrigerated for 1-2 days in an airtight container, the caramelized sugar topping may soften over time.
- Freezing: Cheesecake cupcakes can be frozen before the sugar topping is torched. Wrap each individual cheesecake cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. To thaw, transfer the frozen cupcakes to the refrigerator overnight. Once thawed, you can torch the sugar topping as instructed.
- Reheating: While cheesecake is typically served chilled, if you prefer a slightly warmer dessert (though not recommended for the torched topping), you could gently warm them in a low oven (around 200°F or 95°C) for a few minutes. However, this is not standard practice for creme brulee cheesecake. The best way to “reheat” the sensation is to simply enjoy them chilled for optimal texture and flavor.
Final Thoughts :
These Vanilla Bean Creme Brulee Cheesecake Cupcakes are a stunning testament to how simple ingredients can be transformed into something truly extraordinary. They offer a delightful balance of textures and flavors that are sure to impress. Dive in and create these little gems at home; they’re a rewarding and delicious endeavor!
Vanilla Bean Creme Brulee Cheesecake Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar
- Pour in the melted butter and stir until the crumbs are evenly moistened.6 tablespoons unsalted butter, melted
- Divide the crumb mixture evenly among the prepared muffin liners, pressing it down firmly into the bottom of each liner to form a compact crust. You can use the bottom of a small glass or your fingers to help achieve this. Place the muffin tin in the refrigerator to chill the crusts while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.2 8-ounce packages cream cheese, softened
- Gradually add the 2/3 cup granulated sugar and continue beating until well combined and no lumps remain.0.66 cup granulated sugar
- Add the room temperature eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix, as this can cause cracking.2 large eggs, room temperature
- Stir in the pure vanilla extract and the seeds scraped from one vanilla bean (or vanilla bean paste). Mix until just combined.1 teaspoon pure vanilla extract, 1 vanilla bean, scraped
- Gently fold in the room temperature sour cream until the batter is smooth and homogeneous.0.25 cup sour cream, room temperature
- Remove the muffin tin from the refrigerator. Spoon the cheesecake filling evenly over the chilled graham cracker crusts in each muffin liner, filling them about two-thirds full.
- Bake for 20-25 minutes, or until the edges of the cheesecakes are set and the centers are still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecakes cool in the oven for another 30 minutes. This gradual cooling helps prevent cracking.
- Remove the cheesecakes from the oven and let them cool completely on a wire rack. Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to firm up.
- In a small saucepan, combine the heavy cream and the seeds scraped from one vanilla bean (or vanilla bean paste). Heat over medium-low heat until it just begins to simmer. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.0.5 cup heavy cream, 1 vanilla bean, split and scraped
- Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod.
- Stir in the 2 tablespoons of granulated sugar until dissolved.2 tablespoons granulated sugar, plus more for torching
- Once the cheesecakes have chilled and are fully set, gently remove them from the muffin liners.
- Carefully sprinkle a thin, even layer of granulated sugar over the top of each cheesecake cupcake.
- Using a culinary torch, carefully caramelize the sugar until it forms a golden-brown, glassy crust. Move the torch constantly to prevent burning. Allow the caramelized sugar to harden for a few minutes before serving.