Description
Delightful mini desserts that combine the sophistication of crème brûlée with the creamy texture of cheesecake in a cupcake form.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste)
- 1/4 cup granulated sugar (for topping)
- Extra vanilla bean seeds, if desired
- Fresh berries (optional garnish)
- Mint leaves (optional garnish)
Instructions
- Preheat your oven to 325°F (160°C) and line a cupcake pan with paper liners.
- Combine the graham cracker crumbs and melted butter in a bowl, spoon into liners, and bake for 8 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Gradually add granulated sugar, then mix in sour cream, eggs, vanilla extract, and vanilla bean seeds until just combined.
- Scoop cheesecake batter into cupcake liners, filling each about 3/4 full.
- Bake cupcakes for 20-25 minutes until centers are set but slightly jiggle. Cool in pan for 10 minutes before transferring to a wire rack.
- When cool, sprinkle granulated sugar on tops and caramelize with a kitchen torch until golden brown.
- Chill in the fridge for at least an hour before serving.
Notes
Use high-quality ingredients for best flavor. Ensure dairy is at room temperature for smoother mixing. Avoid overbaking for a creamy texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg