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This vanilla bean crème brûlée cheesecake cupcake recipe combines two beloved desserts into one irresistible treat. The rich, creamy cheesecake base gets elevated with fragrant vanilla bean and topped with that signature caramelized sugar crust that cracks perfectly under your spoon.
I first made these cupcakes for my sister's bridal shower where they disappeared within minutes. Now they've become my signature dessert that friends specifically request when I ask what I should bring to gatherings.
Ingredients
- Graham cracker crumbs create the perfect buttery foundation for these cupcakes
- Cream cheese use full fat Philadelphia brand for the creamiest results
- Vanilla bean the tiny black specks elevate both flavor and appearance
- Sour cream adds tanginess that balances the sweetness beautifully
- Heavy cream creates silky smooth texture you'll dream about
- Granulated sugar regular white sugar works perfectly for both the filling and caramelized topping
Step-by-Step Instructions
- Prepare the Crust
- Thoroughly combine graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press firmly into cupcake liners to create a solid base that won't crumble when you take that first perfect bite.
- Create the Filling
- Beat cream cheese until absolutely smooth before adding sugar to ensure no lumps remain. Add eggs one by one allowing each to fully incorporate. Fold in sour cream heavy cream vanilla bean seeds and extract with gentle strokes to maintain airiness.
- Bake to Perfection
- Fill liners three quarters full to allow room for rising without overflow. Bake at exactly 325°F for 20 to 25 minutes watching closely for that slightly puffed top and minimal jiggle in the center. Cool gradually to prevent cracking.
- Brûlée the Topping
- Sprinkle an even layer of sugar over each completely chilled cheesecake. Hold your kitchen torch about 2 inches away moving continuously in circular motions until sugar bubbles and turns amber. Allow to cool until hardened about 2 minutes.
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My grandmother taught me the trick of running a knife along the edge of each cupcake after baking but before cooling completely. This simple step prevents cracking and ensures picture perfect presentation every single time.
Storage Tips
These cheesecake cupcakes maintain their quality in the refrigerator for up to 5 days stored in an airtight container. For best results add the sugar topping just before serving to maintain that perfect crackling texture. The baked cheesecakes without the brûléed top can also be frozen for up to 3 months wrapped tightly in plastic wrap and foil.
Ingredient Substitutions
If vanilla beans prove difficult to find or too expensive substitute with 1 additional teaspoon of high quality vanilla extract or vanilla bean paste. Graham crackers can be replaced with digestive biscuits crushed gingersnaps or even chocolate cookie crumbs for a different flavor profile. For a lighter version substitute Neufchâtel cheese for regular cream cheese and Greek yogurt for sour cream.
Serving Suggestions
These elegant cupcakes need minimal garnish but can be elevated with a small fresh berry a mint leaf or a tiny edible gold leaf for special occasions. Serve alongside strong coffee or a dessert wine like Sauternes for the perfect flavor complement. For an extra special presentation place each cupcake on a small plate dusted with powdered sugar.
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Common Questions
- → Can I make these Vanilla Bean Crème Brûlée Cheesecakes in advance?
Yes! You can make the cheesecakes up to 2 days ahead. Store them covered in the refrigerator, but wait to add and caramelize the sugar topping until just before serving for the best texture contrast.
- → What can I use if I don't have a kitchen torch?
If you don't have a kitchen torch, you can carefully use your oven's broiler. Place the chilled cheesecakes with sugar on top on a baking sheet, and broil for 1-2 minutes, watching constantly to prevent burning. The result won't be quite as controlled as with a torch, but will still create a caramelized topping.
- → Can I substitute vanilla extract for the vanilla bean?
Yes, you can substitute vanilla extract for the vanilla bean. Use an additional 1-2 teaspoons of high-quality vanilla extract in place of the vanilla bean seeds. However, the visible flecks and intense flavor from real vanilla beans do contribute to the authentic experience.
- → How do I know when the cheesecakes are properly baked?
The cheesecakes are done when the centers are just set and the tops are slightly puffed but not cracked. They should have a slight jiggle in the center when gently shaken. They will continue to firm up as they cool and refrigerate.
- → Can I freeze these cheesecake cupcakes?
Yes, these freeze beautifully without the sugar topping. Wrap them individually and freeze for up to 1 month. Thaw overnight in the refrigerator, then add the sugar topping and caramelize just before serving.
- → What type of sugar works best for the caramelized topping?
Regular granulated sugar works well, but for a more authentic crème brûlée experience, use superfine sugar or even specialty sugar like turbinado or demerara. These will caramelize beautifully and create that perfect crackling top.