Introduction
Get ready to indulge with these irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes! Perfectly creamy and topped with a marvelous caramelized crunch, they’re the ultimate sweet treat to satisfy your dessert dreams. Trust us; you’ll want more than one!
Detailed Ingredients with measures
- For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- 1 cup heavy cream
- For the Crème Brûlée Topping:
- 1/4 cup granulated sugar for caramelizing
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 12 cupcakes
Instructions
1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press about 1 tablespoon into each liner to form a crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, salt, and vanilla, mixing until combined.
4. Add eggs one at a time, blending well after each addition. Gently fold in the heavy cream until the batter is smooth.
5. Fill each cupcake liner three-quarters full with the cheesecake batter.
6. Bake for 18-20 minutes or until the edges are set but centers are slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 2 hours.
7. Before serving, sprinkle a thin layer of granulated sugar on each cupcake. Use a torch to caramelize the sugar until golden and bubbly. Alternatively, place them under a broiler, watching closely to prevent burning.
8. Let the sugar harden for a few moments, then dive into your luscious Vanilla Bean Crème Brûlée Cheesecake Cupcakes!
Nutritional Information: Each cupcake contains about 300 calories, 20g of fat, 25g of carbohydrates, and 4g of protein.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: Prepare the Crust
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press about 1 tablespoon of the mixture into each liner to form a crust.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, salt, and vanilla, mixing until combined.
Step 4: Incorporate the Eggs
Add the eggs one at a time to the cream cheese mixture, blending well after each addition. Gently fold in the heavy cream until the batter is smooth.
Step 5: Fill the Cupcake Liners
Fill each cupcake liner three-quarters full with the cheesecake batter.
Step 6: Bake the Cupcakes
Bake for 18-20 minutes or until the edges are set but the centers are slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 2 hours.
Step 7: Prepare the Crème Brûlée Topping
Before serving, sprinkle a thin layer of granulated sugar on each cupcake. Use a kitchen torch to caramelize the sugar until it is golden and bubbly. Alternatively, place them under a broiler, watching closely to prevent burning.
Step 8: Serve the Cupcakes
Let the sugar harden for a few moments, then enjoy your luscious Vanilla Bean Crème Brûlée Cheesecake Cupcakes!
Notes
Tip for Crust
Ensure the graham cracker mixture is packed tightly in each cupcake liner for a strong base.
Room Temperature Ingredients
Make sure the cream cheese is softened fully to avoid lumps in the cheesecake filling.
Cooling Time
Do not skip the cooling and refrigeration step, as it helps the cupcakes set properly.
Caramelizing Sugar
For best results, caramelize the sugar just before serving to maintain the crunchy texture on top.
Cook techniques
Making the Crust
To create the crust, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each cupcake liner to form a solid base.
Preparing the Cheesecake Filling
Beat softened cream cheese in a large bowl until it’s smooth and creamy. Gradually add sugar, salt, and vanilla, mixing well to combine. Incorporate the eggs one at a time, ensuring everything is blended smoothly before adding in the heavy cream.
Baking the Cupcakes
Fill each cupcake liner three-quarters full with the cheesecake batter. Bake at 325°F (163°C) for 18-20 minutes. The edges should be set while the centers remain slightly jiggly, indicating they will firm up as they cool.
Caramelizing the Topping
Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize this sugar until it is golden and bubbly. If a torch isn’t available, broil the cupcakes in the oven, keeping a close eye to prevent burning.
FAQ
Can I use another type of crumb for the crust?
Yes, you can substitute graham cracker crumbs with crushed cookies, such as Oreos or digestive biscuits.
Is it possible to make these cupcakes ahead of time?
Absolutely! You can prepare the cupcakes in advance and store them in the refrigerator. Just remember to add the caramelized sugar topping right before serving.
What can I use instead of cream cheese?
For a lighter option, you can use mascarpone cheese or a dairy-free cream cheese alternative.
How do I prevent the cheesecake from cracking?
To avoid cracking, avoid overmixing the batter, and allow the cheesecake to cool gradually in the oven after baking by turning off the heat and keeping the door slightly ajar.
Conclusion
