Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Introduction

I recently had the pleasure of making these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, and I have to say, they were an absolute hit in my household. The rich, creamy vanilla bean cheesecake filling combined with the perfectly caramelized sugar topping made for a dessert that was both luxurious and comforting. My family couldn’t stop raving about them! The crème brûlée topping added that perfect touch of crunch and flavor, making these cupcakes stand out as a sophisticated twist on a classic favorite. They were perfect for a special family gathering, and everyone loved the individual portion size – it made the treat feel even more indulgent. Whether you’re looking for a showstopper dessert for a dinner party or a special treat for yourself, these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are sure to impress.

Why You’ll Love These Vanilla Bean Crème Brûlée Cheesecake Cupcakes

If you love the smooth, rich texture of cheesecake paired with the delightful crunch of a brûlée topping, then these cupcakes are the perfect treat for you. The combination of a buttery graham cracker crust, velvety vanilla bean cheesecake filling, and a perfectly caramelized sugar crust creates a dessert that’s indulgent and satisfying. Here are just a few reasons why you’ll love this recipe:

Decadent Flavor: The vanilla bean adds a depth of flavor that makes these cupcakes even more luxurious. You get the familiar, comforting flavors of cheesecake but with a sophisticated twist.
Easy to Serve: With individual-sized portions, these cupcakes are easy to serve and enjoy, making them a perfect dessert for parties or family gatherings.
Impressive Appearance: The golden, crackly brûlée topping gives these cupcakes a professional, refined look that will impress your guests.
Perfectly Balanced: The rich cheesecake filling is perfectly balanced with the light crunch of the caramelized sugar topping, creating a delightful texture combination.

Ingredients

For the Crust:

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Seeds from 1 vanilla bean (or 1 tsp vanilla bean paste)
¼ cup sour cream

For the Brûlée Topping:

4–5 tbsp granulated sugar

Instructions

Prepare the Crust:

Preheat the oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Use the back of a spoon to press it firmly into the bottom to form an even layer.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the eggs, one at a time, mixing until just combined. Stir in the vanilla extract, vanilla bean seeds, and sour cream until the mixture is well combined.
Spoon the cheesecake batter over the graham cracker crusts in each liner, filling them almost to the top.

Bake the Cupcakes:

Bake for 20–25 minutes, or until the centers are set but still slightly jiggly.
Remove the cupcakes from the oven and allow them to cool to room temperature.
Once cooled, refrigerate for at least 2 hours or until fully chilled.

Create the Brûlée Topping:

Just before serving, remove the cupcake liners and sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake.
Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. Let the sugar cool and harden for a minute or two.

Serve:

Enjoy these Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled, and crack the brûlée topping just before indulging!

Nutrition Facts (Per Serving)

Servings: 12 cupcakes
Calories per serving: 350 calories (approx.)
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 180mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 22g
Protein: 5g

Preparation Time

Prep Time: 30 minutes
Cook Time: 20–25 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes

How to Serve

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are best served chilled, with the crème brûlée topping freshly caramelized. Here’s how to serve them:

Garnish: After caramelizing the sugar topping, you can garnish the cupcakes with fresh berries or mint for an extra touch of color.
Occasions: Serve these cupcakes at dinner parties, holiday gatherings, or for a special dessert after a cozy family meal.
Pairing: These cupcakes pair beautifully with a cup of coffee, tea, or dessert wine for an extra indulgence.

Additional Tips

Make Ahead: You can prepare the cheesecake cupcakes ahead of time and refrigerate them for up to 2 days before serving. Add the brûlée topping just before serving to maintain its crispy texture.
Avoid Overbaking: Be sure not to overbake the cupcakes. The centers should still be slightly jiggly when you remove them from the oven, as they will firm up as they cool.
Using Vanilla Bean Paste: If you don’t have a vanilla bean, vanilla bean paste is a great alternative that will give you the same rich, authentic flavor.
Crust Variations: For a twist, try using chocolate graham crackers or adding a pinch of cinnamon to the crust for a hint of spice.
Brûlée Topping: If you don’t have a kitchen torch, you can place the cupcakes under the broiler for a minute or two to caramelize the sugar, but be sure to watch them closely to prevent burning.

FAQ Section

Q1: Can I make these cheesecake cupcakes ahead of time?

Yes, you can prepare them up to 2 days in advance. Just be sure to add the brûlée topping right before serving.

Q2: How long do the cupcakes need to chill?

The cupcakes need to chill for at least 2 hours, but overnight chilling will result in an even firmer texture.

Q3: Can I use regular vanilla extract instead of vanilla bean?

Yes, you can substitute 1 tsp of vanilla extract for the seeds of 1 vanilla bean. However, the flavor will not be as rich as using a whole vanilla bean.

Q4: Do I need a kitchen torch for the brûlée topping?

A kitchen torch is the best tool for caramelizing the sugar, but if you don’t have one, you can use your oven’s broiler, keeping a close eye on it to avoid burning.

Q5: How do I store leftovers?

Store leftover cupcakes in the refrigerator for up to 2 days. Do not store with the brûlée topping, as it will lose its crispy texture.

Q6: Can I use a different type of crust?

Absolutely! You can substitute the graham cracker crust with crushed cookies or even a shortbread crust for a different flavor profile.

Q7: What can I use if I don’t have muffin liners?

If you don’t have muffin liners, you can grease the muffin tin well with butter or cooking spray, or use parchment paper squares to line the cups.

Q8: Can I make these in a larger pan instead of cupcakes?

Yes, you can make this recipe in a springform pan or a 9×9-inch baking dish. Just be sure to adjust the baking time accordingly.

Q9: How do I know when the cupcakes are done baking?

The cupcakes are done when the edges are set, and the center is still slightly jiggly. They will firm up as they cool.

Q10: Can I freeze these cupcakes?

Yes, you can freeze the cheesecake cupcakes before adding the brûlée topping. Wrap them tightly in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect combination of elegance, indulgence, and simplicity. With a smooth cheesecake filling, buttery crust, and crunchy caramelized sugar topping, they’ll surely become a favorite dessert in your recipe repertoire!