Vanilla Bean Crème Brûlée Cheesecake Cupcakes (Recipe for Printing)
Creamy vanilla bean cheesecakes with caramelized sugar topping, perfect as elegant mini desserts.
# What You Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla bean paste or vanilla extract
08 -
1/2 cup heavy cream
→ Topping
09 -
1/4 cup brown sugar
# How to Make It:
01 -
Preheat oven to 325°F. Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until the texture resembles wet sand.
02 -
Divide crust mixture among lined muffin cups, pressing around 1 tablespoon firmly into the base of each cavity. Bake for 5 minutes, then allow to cool briefly.
03 -
In a large bowl, beat softened cream cheese and granulated sugar until very smooth. Incorporate eggs one at a time, mixing well after each addition. Add vanilla bean paste and heavy cream, beating until fully combined and creamy.
04 -
Spoon cheesecake filling evenly over the cooled crusts. Bake for 18 to 20 minutes at 325°F, or until centers are just set and slightly wobbly. Allow to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
05 -
Evenly sprinkle brown sugar over the tops of each chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until a crisp, golden-brown layer forms.
# Extra Tips:
01 -
Vanilla bean paste provides the most pronounced flavor and visually attractive specks; substitute high-quality vanilla extract if paste is unavailable.
02 -
For an elegant finish, add a dollop of whipped cream to each cheesecake before serving.