Ingredients
Scale
- 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