There’s something magical about crème brûlée. That perfect crack of the caramelized sugar, the creamy filling below it’s a dessert that we all know and love. One day, while pondering how to bring this elegant dessert into bite-sized portions, I had an epiphany: why not combine it with cheesecake and load it into cupcakes? The result? Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a delightful blend of two favorites, perfect for satisfying any sweet tooth!
What Makes This So Good:
- Decadent Flavor: Rich cream cheese and the distinct flavor of vanilla beans create a dessert experience like no other.
- Perfectly Portable: Cupcake form makes it easy to serve at gatherings without the mess.
- Gourmet Presentation: The caramelized sugar topping provides that high-end finish, impressive enough for any occasion.
Ingredients:
- 1 cup (100g) graham crackers, crushed
- 1/4 cup (50g) sugar
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (25g) sugar (for caramelizing)
Smart Swaps:
- Substitute the graham cracker crust for an Oreo or gluten-free cookie crust for different flavor profiles.
- Use low-fat cream cheese if you’re looking to lighten the dessert a bit.
- For a dairy-free option, consider using a vegan cream cheese alternative.
Sourcing Tips:
- Always choose fresh, high-quality vanilla beans for the best flavor. You can typically find good ones at specialty stores or online.
- Make sure your cream cheese is well softened before beginning; it blends much easier and yields a creamier texture.
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Crust: In a bowl, combine the crushed graham crackers, 1/4 cup sugar, and melted butter; mix until crumbly. It should resemble wet sand.
- Mold the Crust: Press this mixture firmly into the bottom of cupcake liners in a muffin tin to create an even base.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy, ensuring there are no lumps.
- Add Eggs and Flavor: Add the eggs, vanilla extract, and seeds from the split vanilla bean, mixing until everything is well combined.
- Fill the Cups: Pour the cheesecake mixture over the prepared crust in each cupcake liner, filling them about three-quarters full.
- Bake to Perfection: Bake for about 20-25 minutes, or until the centers are set but still slightly jiggly. If the tops have a slight golden hue, that’s perfect!
- Cool Down: Allow to cool completely, then refrigerate for at least 2 hours, allowing the flavors to develop.
- Whip It Up: Before serving, whip the heavy cream and dollop it generously on each cupcake.
- Caramelize the Topping: Sprinkle 2 tablespoons of sugar evenly over the whipped cream. Using a kitchen torch, caramelize the sugar until golden and crunchy.
- Serve and Enjoy: Your gourmet cupcakes are ready to delight friends and family!
Pro Tips:
- Make-Ahead: The cupcakes can be made a day in advance. Just add the whipped cream and caramelized sugar right before serving for optimal freshness.
- Transport: If you’re bringing these cupcakes to a gathering, refrigerate them and add the topping at the destination for best results.
- Re-crisping: If you have leftover cupcakes, you can easily re-crisp the sugar topping with a kitchen torch or under the broiler for a quick fix.
Variations:
- Chocolate Chip Delight: Add mini chocolate chips into the cheesecake mixture for a chocolatey twist.
- Berry Swirl: Swirl in some puréed strawberries or raspberries in the cheesecake mixture before baking.
- Nutty Crunch: Top the whipped cream with finely chopped nuts like pecans or almonds for extra texture.
Serving Ideas:
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are perfect for birthdays, holidays, or any celebration. Pair them with a fresh fruit compote or a cup of coffee for a lovely after-dinner treat!
Storage and Reheat:
Store any leftovers in an airtight container in the refrigerator for up to three days. Note that the sugar topping is best enjoyed fresh, so plan to re-caramelize if serving again after refrigeration.
Don’t hesitate to whip up these delightful cupcakes next time you’re craving something a little fancy yet easy to share!
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Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Delicious cupcakes combining the flavors of crème brûlée and cheesecake, topped with caramelized sugar for a gourmet treat.
- Total Time: 40 minutes
- Yield: 12 cupcakes
Ingredients
- 1 cup (100g) graham crackers, crushed
- 1/4 cup (50g) sugar
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (25g) sugar (for caramelizing)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the crushed graham crackers, 1/4 cup sugar, and melted butter; mix until crumbly.
- Press the mixture firmly into the bottom of cupcake liners in a muffin tin.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy.
- Add the eggs, vanilla extract, and seeds from the split vanilla bean; mix until well combined.
- Pour the cheesecake mixture over the prepared crust in each cupcake liner, filling them about three-quarters full.
- Bake for about 20-25 minutes, or until centers are set but jiggly.
- Allow to cool completely, then refrigerate for at least 2 hours.
- Before serving, whip the heavy cream and dollop on each cupcake.
- Sugar caramelize the whipped cream by sprinkling with 2 tablespoons of sugar and using a kitchen torch.
- Serve and enjoy!
Notes
Cupcakes can be made a day in advance. Add whipped cream and caramelized sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian