These Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the classic caramelized sugar topping of crème brûlée. Perfect for a decadent treat or special occasion!
Yield: 12 cupcakes
Ingredients
For the Graham Cracker Crust:
9 graham crackers, finely crushed (about 1 sleeve)
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
Pinch of salt
1/3 cup super fine sugar (for topping)
Instructions
1. Preheat and Prepare:
Preheat the oven to 275°F (135°C). Line a muffin tin with cupcake liners.
2. Make the Crust:
In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined.
Evenly distribute the mixture among the cupcake liners, pressing it firmly into the bottom to form the crust.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth.
Add the vanilla extract, egg, egg yolks, sour cream, and a pinch of salt. Continue to beat until well combined and smooth.
4. Fill the Cupcake Liners:
Spoon the cheesecake batter into each cupcake liner, filling about three-quarters full.
5. Bake:
Bake in the preheated oven for 22 to 25 minutes, or until the filling is set. The tops should look slightly puffed.
Allow the cupcakes to cool completely in the tin.
6. Finish and Serve:
Once cooled, remove the cupcakes from the wrappers.
Sprinkle about 1 teaspoon of super fine sugar on top of each cupcake.
Use a kitchen torch to caramelize the sugar, or place the cupcakes under the broiler, watching closely and rotating as needed, until the sugar is caramelized.
Serve chilled.
Enjoy the rich, creamy texture of the cheesecake combined with the crisp, caramelized topping for a truly indulgent dessert!