Description
These Crème Brûlée Cheesecake Cupcakes combine the rich creaminess of classic cheesecake with the delicate, crisp caramelized topping of crème brûlée. Each cupcake features a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a perfectly torch-brûléed sugar topping. Perfect for elegant dessert servings, these cupcakes offer individual portions with an impressive presentation.
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 is evenly moistened. Press approximately 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup to form an even base. Bake the crusts for 8 minutes, then remove from the oven and allow them to cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, free of lumps. Add the vanilla extract and mix well. Incorporate the eggs and egg yolks one at a time, beating and scraping down the sides after each addition to ensure even distribution. Gently fold in the sour cream and a pinch of salt until the filling is smooth and well combined.
- Assemble and Bake: Carefully divide the cheesecake filling evenly over the baked and cooled crusts in the muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until the centers are just set and the edges have puffed slightly. Remove the cupcakes from the oven and let them cool for 10 minutes in the pan. Then, transfer the cupcakes to a wire rack and chill in the refrigerator for at least 2 hours to set completely.
- Brûlée the Topping: Once the cupcakes are fully chilled, sprinkle an even layer of superfine sugar over the top of each cheesecake cupcake. Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and turns an amber golden brown, forming a crisp, caramelized crust. Allow the topping to harden before serving for the classic crème brûlée texture you love.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the batter.
- Do not overbake the cheesecake; the centers should still have a slight wobble when you take them out.
- If you don’t have superfine sugar, you can pulse granulated sugar in a food processor to make it finer for the brûlée topping.
- Use a kitchen torch to caramelize the sugar for best results; alternatively, a broiler can be used but watch closely to prevent burning.
- Allow the cupcakes to chill thoroughly to set the filling and improve texture.
