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Creme Brulee Cheesecake Cupcakes with a bite taken out, showing a creamy filling and caramelized sugar topping.

Creme Brulee Cheesecake Cupcakes

These Creme Brulee Cheesecake Cupcakes combine the best elements of creme brulee and cheesecake into one delicious dessert. With a graham cracker crust, creamy cream cheese filling, and a perfectly caramelized sugar top, these cupcakes are easy to make and ideal for dinner parties or special occasions.
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Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 3 hours
Total Time 3 hours 38 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American, French
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Graham Cracker Crumbs For the crust base.
  • 3 tablespoons Melted Butter Used in the graham cracker crust.
  • 2 tablespoons Granulated Sugar Sweetener for the crust.
  • 1 pinch Salt In the graham cracker crust and cream cheese mixture.
  • 16 oz Cream Cheese Main base of the filling
  • ⅔ cup Granulated Sugar For the cream cheese filling.
  • 2 large Eggs For the filling.
  • ⅓ cup Heavy Cream Adds richness to the cream cheese filling.
  • 2 teaspoons Vanilla Bean Paste Provides the authentic vanilla flavor.
  • 1 teaspoon Vanilla Extract Optional if you can't get vanilla bean paste.
  • ¼ cup Granulated Sugar For caramelizing the top.
  • 2 teaspoons Granulated Sugar For the second layer of sugar on top.

Equipment

  • 1 Standard Muffin Tin Used for baking the cheesecake cups
  • 12 Cupcake Liners For individual portioning
  • 1 Kitchen Torch For caramelizing the sugar topping
  • 1 Electric Mixer To mix the cream cheese filling
  • 1 Large Roasting Pan For water bath

Method
 

  1. Preheat the oven to 325°F. Line a standard muffin tin with cupcake liners. Mix graham cracker crumbs with melted butter, granulated sugar, and a pinch of salt. Press one tablespoon of the mixture into each cupcake liner. Bake for 5 minutes, then remove and set aside.
  2. Beat softened cream cheese with granulated sugar using an electric mixer until smooth and fluffy (about 3 minutes). Add eggs one at a time, mixing until just incorporated. Fold in heavy cream, vanilla bean paste, vanilla extract, and a pinch of salt until uniform.
  3. Pour the cream cheese mixture into each muffin cup, filling about three-quarters full. Tap the pan to release air bubbles. Place the muffin tin into a large roasting pan and fill the pan halfway with hot water. Bake for 18-22 minutes until the centers barely jiggle.
  4. Remove from the oven and water bath. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (overnight preferred).
  5. Before serving, remove cheesecakes from the liners. Blot the tops with a paper towel. Sprinkle sugar evenly on top of each cupcake. Using a kitchen torch, caramelize the sugar, moving in small circles. Let the sugar harden for 2 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 275kcalCarbohydrates: 20gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 115mgPotassium: 95mgFiber: 1gSugar: 17gVitamin A: 310IUCalcium: 40mgIron: 0.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

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