Mini Cheesecakes with Caramelized Top (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1/2 cup sour cream
08 -
1/2 cup heavy cream
09 -
1 vanilla bean, split and seeds scraped
10 -
1 teaspoon vanilla extract
→ For the Crème Brûlée Topping
11 -
1/4 cup granulated sugar
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.
02 -
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon to compact the crumbs firmly.
03 -
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until everything is well combined and smooth.
04 -
Pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full. Tap the pan gently on the counter to remove any air bubbles.
05 -
Bake in the preheated oven for 20-25 minutes, or until the centers are just set and the tops are slightly puffed. The centers might still be a bit jiggly. Remove from the oven and let the cupcakes cool to room temperature.
06 -
Once cooled to room temperature, refrigerate the cupcakes for at least 2 hours or until fully chilled and firm.
07 -
Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake. Use a kitchen torch to carefully caramelize the sugar until it melts and turns a deep amber color. Let the sugar harden for a few minutes.
08 -
Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the contrast between the creamy cheesecake and the crunchy caramelized sugar topping.
# Notes:
01 -
Make sure your cream cheese, eggs, and sour cream are at room temperature before you start for a smooth, lump-free filling
02 -
When caramelizing the sugar, move the kitchen torch in a circular motion to ensure even browning without burning
03 -
Don't skip the chilling step - it helps the cheesecake set properly and enhances the flavors