Crème Brûlée Recipe

Introduction

Crème Brûlée Cheesecake cupcakes combine the creamy richness of cheesecake with the caramelized crunch of a classic crème brûlée topping. These individual treats are perfect for impressing guests or indulging in a special dessert at home.

Ingredients

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeds scraped
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for the topping)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Step 2: Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a small bowl. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner and set aside.
3. Step 3: In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. Step 4: Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until the batter is well combined and smooth.
5. Step 5: Pour the cheesecake batter over the crusts, filling each liner about 3/4 full.
6. Step 6: Bake for 20-25 minutes until the centers are set but still slightly jiggly. Remove from the oven and let cool completely.
7. Step 7: Refrigerate the cupcakes for at least 2 hours or until fully chilled.
8. Step 8: Just before serving, sprinkle about 1 teaspoon of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Allow to cool for a minute before serving.

Tips & Variations

• If you don’t have a kitchen torch, place the cupcakes under a hot broiler for 1-2 minutes, watching carefully to avoid burning.
• Use flavored vanilla extract or add a hint of lemon zest to the batter for a citrus twist.
• Swap the graham cracker crust for crushed biscotti or shortbread crumbs for a different texture.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, caramelize the sugar topping just before serving to maintain its crispness. Reheat chilled cupcakes slightly under the broiler if desired, but avoid heating for too long to preserve the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can make them a day in advance. Keep them refrigerated and caramelize the sugar topping right before serving for the freshest crust.

What if I don’t have a kitchen torch?

You can carefully caramelize the sugar under your oven’s broiler, keeping a close eye to prevent burning. Alternatively, skip the brûlée topping and enjoy them as classic cheesecake cupcakes.

Crème Brûlée Recipe

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★★★★★

4.9 from 140 reviews

This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with a crisp, caramelized sugar topping reminiscent of traditional crème brûlée. Baked in individual cupcake portions, this elegant dessert offers smooth textures with a delightful crunchy sugar crust, perfect for special occasions or indulgent treats.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 individual cheesecake cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeds scraped
• 1 teaspoon vanilla extract

For the Crème Brûlée Topping:

• 1/4 cup granulated sugar

For the Crust:

• Graham cracker crumbs (quantity not specified, estimated 1 cup)
• 1 tablespoon granulated sugar (for crust mixing)
• melted butter (estimated 3 tablespoons)

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for baking the cheesecake cupcakes.
2. Make the Crust: In a small bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Press approximately 1 tablespoon of this mixture into the bottom of each cupcake liner to create the crust foundation. Set aside.
3. Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each to ensure smooth incorporation.
4. Add Dairy and Flavor: Blend in the sour cream, heavy cream, scraped vanilla bean seeds, and vanilla extract thoroughly to create a smooth batter.
5. Fill the Muffin Cups: Pour the cheesecake filling over the prepared crusts in the cupcake liners, filling each about three-quarters full.
6. Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes until the centers are set but slightly jiggly, indicating they are perfectly baked.
7. Cool Completely: Remove from the oven and let the cupcakes cool completely to room temperature, then refrigerate for at least 2 hours to chill and set properly.
8. Caramelize the Topping: Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake cupcake. Use a kitchen torch to carefully caramelize the sugar, forming a crisp, golden crust similar to crème brûlée’s iconic topping. Allow to cool for a minute and serve.

Notes

• Ensure the cream cheese is softened to avoid lumps in the batter.
• Use a kitchen torch for the best caramelized topping; alternatively, broil carefully in the oven for a similar effect.
• For best texture, chilling the cheesecakes overnight is recommended.
• You can substitute vanilla bean seeds with 1 tablespoon vanilla extract if vanilla bean is unavailable.
• Allow the caramelized sugar to cool completely before serving to avoid burns.

Keywords: Crème Brûlée Cheesecake, cheesecake cupcakes, crème brûlée topping, vanilla cheesecake, caramelized sugar dessert