Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Introduction
Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the delightful caramelized sugar topping of crème brûlée. These individual treats offer a perfect balance of smooth texture and crunchy sweetness, ideal for impressing guests or enjoying a special dessert at home.
Ingredients
- 16 oz cream cheese, softened
- 1 vanilla bean, split and seeds scraped
- 3/4 cup granulated sugar
- 3 large eggs
Instructions
- Step 1: Preheat the oven to 325°F (160°C). In a mixing bowl, beat the cream cheese with half of the sugar until smooth. Add the vanilla bean seeds and eggs one at a time, mixing well after each addition.
- Step 2: Divide the batter evenly into a lined muffin tin and bake for 20-25 minutes until the edges are set and centers slightly jiggle. Let the cupcakes cool completely in the pan, then chill in the refrigerator for at least 2 hours.
- Step 3: Sprinkle a thin, even layer of the remaining sugar on top of each chilled cupcake. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Allow the topping to harden before serving.
Tips & Variations
- For a smoother vanilla flavor, use pure vanilla extract if you don’t have a vanilla bean.
- Try adding a hint of lemon zest to the batter for a fresh twist.
- Use a broiler instead of a torch to caramelize the sugar, watching closely to avoid burning.
Storage
Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to maintain its crisp texture. If pre-caramelized, the sugar topping may soften over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake and chill the cupcakes a day in advance. Just caramelize the sugar topping right before serving for the best texture.
What can I use if I don’t have a kitchen torch?
You can use your oven’s broiler to caramelize the sugar, but be sure to watch carefully and move the cupcakes frequently to avoid burning.
PrintVanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Indulge in these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a delightful fusion of creamy cheesecake and the classic caramelized sugar topping of crème brûlée. Each cupcake is infused with aromatic vanilla bean and baked to perfection, then topped with a crisp caramelized sugar crust for an irresistible dessert experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Ingredients
Cheesecake Base
- 16 oz cream cheese, softened
- 1 vanilla bean, split and seeds scraped
- 3/4 cup granulated sugar, divided
- 3 large eggs
Topping
- 2–3 tbsp granulated sugar for caramelizing
Instructions
- Prepare the Batter: In a mixing bowl, beat the softened cream cheese until smooth. Add the vanilla bean seeds and 1/2 cup of the granulated sugar and continue to mix until well combined. Add the eggs one at a time, mixing gently after each addition to maintain a creamy texture.
- Bake the Cupcakes: Preheat your oven to 325°F (163°C). Pour the batter evenly into a lined or greased muffin tin. Bake for 20-25 minutes or until the edges are set and the center still slightly jiggles. Remove from the oven and allow the cupcakes to cool completely.
- Chill the Cupcakes: Place the cupcakes in the refrigerator for at least 2 hours to set firmly.
- Caramelize the Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cupcake. Using a kitchen torch, caramelize the sugar until it melts and forms a golden, crispy crust. Allow the caramelized sugar to cool and harden for a couple of minutes before serving.
Notes
- For best results, ensure cream cheese is softened to room temperature for a smoother batter.
- The vanilla bean seeds provide a natural flavor and speckled appearance; you can substitute with 1 teaspoon of vanilla extract if unavailable.
- Use a kitchen torch for caramelizing sugar to achieve the signature brûlée crust; alternatively, broil under a preheated oven, watching closely to prevent burning.
- Chilling the cupcakes before caramelizing helps set the custard base and prevents melting during torching.
- Store any leftovers in the refrigerator and consume within 3 days for optimal freshness.
Keywords: Vanilla Bean Crème Brûlée, Cheesecake Cupcakes, Caramelized Sugar, Dessert, Vanilla Cheesecake, Individual Cheesecakes
