Description
Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with the crisp caramelized sugar topping of a traditional crème brûlée. These delightful individual-sized desserts feature a graham cracker crust base, a smooth and velvety cheesecake filling, and a perfectly torched, crunchy sugar top. Perfect for special occasions or indulgent treats, these cupcakes offer a sophisticated twist on two beloved desserts in one.
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: In a medium bowl, combine the finely crushed graham crackers, ¼ cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened and hold together when pressed.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 275°F (135°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal of cupcakes after baking.
- Form and Bake Crust: Press about 1 tablespoon of the graham cracker mixture firmly into the bottom of each lined muffin cup, creating an even crust layer. Bake the crusts for 8 minutes, then remove from oven and allow to cool while preparing the filling.
- Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy. Blend in vanilla extract thoroughly. Add the eggs and egg yolks one at a time, mixing well after each addition to ensure a smooth mixture. Stir in sour cream and a pinch of salt until fully incorporated and silky.
- Assemble and Bake Cheesecakes: Evenly divide the cheesecake filling among the cooled graham cracker crusts in the muffin tin. Bake for 20 to 25 minutes, or until the centers are set but still slightly jiggly and the edges appear puffed up. Remove from oven and let the cupcakes cool in the pan for 10 minutes.
- Chill: After cooling in the pan, transfer the cupcakes to a wire rack to cool completely. Once cool, refrigerate them for at least 2 hours to fully set and develop flavors.
- Brûlée the Topping: When ready to serve, sprinkle about 1 tablespoon of superfine sugar evenly over the top of each chilled cupcake. Using a kitchen torch, carefully caramelize the sugar by moving the flame over the surface until the sugar melts, bubbles, and forms a golden amber crust. Allow the topping to harden before serving for that signature crisp crack of crème brûlée.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- If you don’t have superfine sugar, pulse granulated sugar briefly in a blender to make it finer for the brûlée topping.
- Use a steady hand with the kitchen torch to avoid burning the sugar topping—move the flame continuously in small circles.
- Leftover cupcakes can be refrigerated up to 3 days, but torch the sugar topping just before serving to maintain crispness.
- For a different crust, crushed digestives or vanilla wafers can replace graham crackers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
