Description
Indulge in these decadent Crème Brûlée Cheesecake Cupcakes featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a crisp caramelized sugar topping. Perfectly portioned for sharing, these cupcakes combine the rich flavors of classic cheesecake with the elegant finish of crème brûlée for an irresistible dessert experience.
Ingredients
Scale
Crust
- 9 graham crackers, finely crushed (about 1 cup)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 egg yolks
- ½ cup sour cream
- Pinch of salt
Topping
- ⅓ cup superfine sugar
Instructions
- Prepare the Crust: Preheat your oven to 275°F (135°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter until the mixture holds together. Press approximately 1 tablespoon of this mixture firmly into the bottom of each muffin cup to create an even crust layer. Bake the crusts for 8 minutes, then remove from the oven and allow to cool completely.
- Prepare the Cheesecake Filling: Using a mixing bowl and an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps. Add the vanilla extract and mix to combine. Incorporate the eggs and egg yolks one at a time, beating well after each addition. Finally, stir in the sour cream and a pinch of salt until the filling is smooth and well blended.
- Assemble and Bake: Evenly divide the cheesecake filling among the prepared crusts in the muffin tin, filling each cup almost to the top. Bake the cupcakes at 275°F (135°C) for 20 to 25 minutes, or until the centers are just set and the edges have slightly puffed. Remove from the oven and let cool in the pan for 10 minutes before transferring the cupcakes to a wire rack to cool completely. Once cooled, refrigerate the cupcakes for at least 2 hours to allow them to firm up.
- Brûlée the Topping: Once the cupcakes have chilled and set, sprinkle about 1 teaspoon of superfine sugar evenly over the top of each cheesecake cupcake. Using a kitchen torch, carefully caramelize the sugar by moving the flame over the surface until the sugar melts and turns a rich amber color, forming a crispy, caramelized crust. Allow the topping to harden before serving for the classic crème brûlée texture and flavor.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- The superfine sugar works best for caramelizing as it melts evenly; granulated sugar can work but may result in a less smooth topping.
- If you don’t have a kitchen torch, you can place the cupcakes under a broiler for a few minutes, watching carefully to avoid burning.
- Refrigerate the cupcakes for at least 2 hours or overnight for best texture and flavor development.
- These cupcakes can be stored in the refrigerator for up to 3 days; caramelize the topping just before serving for best results.
