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A trio of Vanilla Bean Crème Brûlée Cheesecake Cupcakes on a rustic plate

Irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Imagine the creamy, tangy delight of a classic cheesecake, infused with aromatic vanilla bean, nestled in a buttery graham cracker crust. Now, picture that luscious creation topped with a rich, silky custard, meticulously torched to a captivating, crackling caramel shell. These individual Vanilla Bean Crème Brûlée Cheesecake Cupcakes offer an exquisite fusion of two beloved desserts, delivering an unparalleled gourmet experience in every perfect bite. They’re surprisingly simple to make, yet elegant enough for any special occasion or a sophisticated weeknight treat that truly impresses.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • For the Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and scraped (or 1 ½ tsp vanilla bean paste)
  • 2 large eggs
  • ¼ cup sour cream
  • 2 tablespoons heavy cream
  • For the Crème Brûlée Topping:
  • ½ cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • For the Caramelized Top:
  • ¼ cup turbinado sugar (or granulated sugar)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until thoroughly combined. Divide the mixture evenly among the 12 cupcake liners, pressing firmly into the bottom to form a crust. Bake for 5-7 minutes, then remove from oven and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add ¾ cup granulated sugar and continue beating until fully incorporated. Scrape the vanilla bean seeds into the mixture (or add vanilla bean paste).
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix. Stir in the sour cream and heavy cream until the batter is smooth. Divide the cheesecake filling evenly over the baked crusts in the muffin pan, filling each liner about two-thirds full.
  5. Bake the cupcakes: Place the muffin pan in a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it reaches about halfway up the sides of the muffin pan (this creates a water bath to prevent cracking). Bake for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle. Carefully remove the muffin pan from the water bath.
  6. Cool and chill: Let the cheesecake cupcakes cool completely at room temperature, then transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight. This is crucial for setting properly.
  7. Prepare the crème brûlée topping: In a small saucepan, gently heat ½ cup heavy cream over medium-low heat until it just begins to simmer around the edges. Do not boil. In a separate bowl, whisk together the egg yolks, 2 tablespoons granulated sugar, vanilla extract, and a pinch of salt until smooth.
  8. Temper the egg yolks: Slowly pour about half of the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and let cool slightly.
  9. Assemble the topping: Once the crème brûlée custard has cooled, spoon a thin layer over the top of each chilled cheesecake cupcake. Return the cupcakes to the refrigerator for at least 30 minutes to allow the custard to set slightly.
  10. Caramelize the top: Just before serving, sprinkle about 1-2 teaspoons of turbinado sugar evenly over the top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden, crackly crust. Alternatively, you can place them under a broiler for 1-2 minutes, watching constantly to prevent burning.
  11. Serve immediately and enjoy the delightful crack!

Notes

For the best vanilla flavor, always opt for a fresh vanilla bean or high-quality vanilla bean paste. The water bath (bain-marie) is essential for a smooth, crack-free cheesecake. Ensure the cheesecakes are fully chilled before adding the crème brûlée topping to prevent it from melting. If you don’t have a kitchen torch, you can use your oven’s broiler, but watch them very closely as sugar burns quickly. Leftovers can be stored in the refrigerator for up to 3 days, though the brûléed top is best enjoyed fresh.

  • Author: Cook Reel
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking, Broiling/Torching
  • Cuisine: American Fusion

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 400
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

Find it online: https://cookreel.com/vanilla-bean-creme-brulee-cheesecake-cupcakes/

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