What ingredients are needed for vanilla bean crème brûlée cheesecake cupcakes?

You’ll need graham cracker crumbs, cream cheese, sugar, eggs, vanilla bean paste, heavy cream, and butter. Don't forget sugar for the brûlée topping!

How do you make the crème brûlée topping for cheesecake cupcakes?

Sprinkle a thin layer of sugar on top of the cooled cupcakes, then use a kitchen torch to caramelize the sugar until it’s golden brown and crispy. Enjoy the satisfying crack when you dig in!

Can I substitute cream cheese in vanilla bean crème brûlée cheesecake cupcakes?

Yes, you can use mascarpone or ricotta cheese, but the flavor and texture might differ slightly. Cream cheese gives that classic cheesecake taste.

What are some tips for achieving the perfect brûlée crust?

Use an even layer of sugar and caramelize it just until golden. Keep the torch moving to avoid burning and let it cool to harden.

How long do vanilla bean crème brûlée cheesecake cupcakes last?

They will last for about 3 days in the fridge when stored in an airtight container. However, the brûlée topping is best enjoyed fresh!

Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Name: Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup sugar; 3 large eggs; 1 tablespoon vanilla bean paste; 1 cup heavy cream; ½ cup sugar for topping; a pinch salt

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup sugar
3 large eggs
1 tablespoon vanilla bean paste
1 cup heavy cream
½ cup sugar for topping
a pinch salt

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Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, combine the graham cracker crumbs and melted butter. Mix well and press this mixture into the bottom of each cupcake liner to form a crust.
In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla bean paste and heavy cream.
Pour the cheesecake batter over the crust in each liner, filling them about ¾ full.
Bake for 20-25 minutes or until the edges are set but the center still has a slight jiggle. Let them cool completely.
Once cooled, sprinkle a thin layer of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.
Let the brûlée topping cool and harden before serving. Enjoy!

Prep Time: 20
Cook Time: 25