Imagine the rich, creamy decadence of classic cheesecake combined with the crackling sugar top of crème brûlée – all in a perfectly portioned cupcake form. These Crème Brûlée Cheesecake Cupcakes bring together two beloved desserts in an impressive yet surprisingly achievable treat.
Perfect for special occasions or when you want to elevate your dessert game without spending hours in the kitchen, these cupcakes deliver restaurant-quality results in your home kitchen. The contrast between the silky smooth cheesecake and the satisfying crack of the caramelized sugar creates an unforgettable dessert experience.
Why You’ll Love This
- No water bath required – simpler than traditional cheesecake
- Individual portions make serving easy and elegant
- Can be made ahead and torched just before serving
- Perfect balance of creamy and crunchy textures
- Impressive presentation with minimal effort
Ingredients
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 12 vanilla wafer cookies
- Additional sugar for topping
Instructions
- Start by preheating your oven to 275°F. Line a standard 12-cup muffin tin with paper liners. The low temperature might seem strange, but it’s crucial for achieving that perfect texture. (source:Ineskohl.info)
- For the crust, pulverize those graham crackers in your food processor until they’re fine crumbs. Mix them with the sugar, then stir in the melted butter until it resembles wet sand. Sometimes I add a tiny pinch of salt here – it really brings out the flavors.
- Divide the graham mixture among your lined cups. Press it down firmly using the back of a spoon. The more compact, the better – nobody wants a crumbly crust falling apart on them.
- Now for the filling: beat the softened cream cheese and sugar until smooth. This usually takes about 2 minutes. If you see any little cream cheese lumps, keep going – they’ll smooth out.
- Add the vanilla, sour cream, whole egg, and those precious egg yolks. Mix until just combined. The custard-like texture from the extra yolks is what sets these apart from regular cheesecake.
- Fill each cup nearly to the rim. Take a moment to smooth the tops with the back of a spoon. This creates the perfect canvas for our brûlée topping later.
- Bake for about 25 minutes. The centers should still have a slight jiggle – they’ll set up as they cool. Let them hang out in the pan for an hour before moving them to the fridge.
Tips & Variations
- Room temperature ingredients are crucial for smooth batter
- No torch? Broil briefly, watching carefully
- Try graham cracker or gingersnap cookie base
- Add citrus zest to the batter for brightness
- Torch sugar just before serving for best results
Serving Suggestions
Serve these cupcakes chilled with fresh berries and a mint leaf for garnish. A dollop of whipped cream and a light dusting of cocoa powder creates an elegant presentation perfect for dinner parties or special occasions.
Notes
- Store uncovered in refrigerator up to 3 days
- Do not add sugar topping until ready to serve
- Centers should slightly jiggle when done
FAQs
- Can I make these ahead? Yes, prepare up to 2 days in advance but torch just before serving.
- Why did my cheesecake crack? Likely overbaked – remove when centers still have slight jiggle.
- Can I freeze these? Yes, freeze without sugar topping for up to 1 month.
- What if I don’t have a kitchen torch? Use your oven’s broiler for 1-2 minutes, watching carefully.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 12 vanilla wafer cookies
- Additional sugar for topping
Steps
- Start by preheating your oven to 275°F. Line a standard 12-cup muffin tin with paper liners. The low temperature might seem strange, but it’s crucial for achieving that perfect texture. (source:Ineskohl.info)
- For the crust, pulverize those graham crackers in your food processor until they’re fine crumbs. Mix them with the sugar, then stir in the melted butter until it resembles wet sand. Sometimes I add a tiny pinch of salt here – it really brings out the flavors.
- Divide the graham mixture among your lined cups. Press it down firmly using the back of a spoon. The more compact, the better – nobody wants a crumbly crust falling apart on them.
- Now for the filling: beat the softened cream cheese and sugar until smooth. This usually takes about 2 minutes. If you see any little cream cheese lumps, keep going – they’ll smooth out.
- Add the vanilla, sour cream, whole egg, and those precious egg yolks. Mix until just combined. The custard-like texture from the extra yolks is what sets these apart from regular cheesecake.
- Fill each cup nearly to the rim. Take a moment to smooth the tops with the back of a spoon. This creates the perfect canvas for our brûlée topping later.
- Bake for about 25 minutes. The centers should still have a slight jiggle – they’ll set up as they cool. Let them hang out in the pan for an hour before moving them to the fridge.
Notes
- Store uncovered in refrigerator up to 3 days
- Do not add sugar topping until ready to serve
- Centers should slightly jiggle when done
