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Creme Brulee Cheesecake Cupcakes

A delightful fusion of creamy cheesecake and a caramelized sugar crust served in cupcake form, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Use chocolate graham cracker crumbs for a variation.
  • 4 tablespoons melted butter
For the cheesecake filling
  • 16 oz cream cheese Softened for easy mixing.
  • 3/4 cup granulated sugar Plus extra for topping.
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract Or use vanilla beans for a richer flavor.
For caramelizing
  • sugar additional granulated sugar For topping before broiling or using a torch.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
  2. Mix the graham cracker crumbs with the melted butter until it resembles wet sand. Press the mixture into the bottom of the liners.
  3. Bake the crust for 5 minutes.
Making the filling
  1. In a separate bowl, beat together the cream cheese and granulated sugar until smooth.
  2. Add eggs, heavy cream, and vanilla extract. Mix until you have a smooth, velvety batter.
  3. Pour the cheesecake mixture over the cooled crust in the liners.
  4. Bake for 18-20 minutes until the centers are just set.
Cooling and caramelizing
  1. Allow cupcakes to cool completely, then refrigerate for at least 3 hours.
  2. Once chilled, sprinkle a thin layer of sugar on top of each cupcake and caramelize using a kitchen torch or broiler.
Serving
  1. Serve immediately for best texture, optionally garnishing with a sprinkle of sea salt or edible flowers.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Refrain from caramelizing until ready to serve to maintain crispness. For variations, try chocolate or fruit purees.