Description
Creamy, decadent cheesecake cupcakes infused with vanilla bean and topped with a brûléed sugar crust for a delightful twist on crème brûlée.
Ingredients
Scale
- 12 vanilla wafer cookies
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Pinch of salt
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners and place one vanilla wafer at the bottom of each liner.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add 3/4 cup sugar and continue to beat until creamy.
- Mix in eggs one at a time, followed by vanilla bean seeds, sour cream, heavy cream, and salt until combined.
- Divide batter evenly among the cupcake liners, filling almost to the top.
- Bake for 20–22 minutes, until centers are just set. Cool completely, then refrigerate for at least 2 hours.
- Before serving, sprinkle about 1 teaspoon sugar evenly over each cupcake.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
Best served chilled. For extra flavor, let cheesecakes rest overnight before brûlée topping.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: vanilla bean, cheesecake, cupcakes, burnt cream, crème brûlée, dessert