Crème Brûlée Cheesecake Cupcakes

These Crème Brûlée Cheesecake Cupcakes are a showstopper at any dessert table. The creamy, velvety cheesecake filling is perfectly balanced with the crunchy, caramelized top, reminiscent of the classic crème brûlée. The contrast of textures – from the smooth filling to the crisp sugar topping – makes each bite a true delight.

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons all-purpose flour

For the Crème Brûlée Topping:

• 1/4 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons light brown sugar (for caramelizing)

Directions:

1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it down to form the crust.
3. In a large bowl, beat the cream cheese, sour cream, sugar, and vanilla extract together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the flour until fully combined.
4. Divide the cheesecake batter evenly among the cupcake liners, over the crusts.
5. Bake for 20-25 minutes or until the cheesecakes are set and slightly golden on the edges. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. In a small saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar is dissolved. Remove from heat and stir in the vanilla extract. Let the mixture cool for 5 minutes.
7. Spoon the crème brûlée topping over each cheesecake cupcake. Sprinkle a thin layer of light brown sugar on top.
8. Using a kitchen torch, carefully caramelize the sugar on top of each cupcake until golden and crispy.
9. Refrigerate the cupcakes for at least 2 hours before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes
Kcal: 380 kcal | Servings: 12 servings