Description
A decadent dessert combining the creamy texture of cheesecake with the caramelized top of crème brûlée, infused with real vanilla beans.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Additional sugar for caramelizing tops
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into the bottom of each liner.
- Bake the crust for 5 minutes, then let cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla bean seeds and mix well.
- Add eggs one at a time, beating after each addition. Stir in sour cream, vanilla extract, and heavy cream.
- Pour the batter over the cooled crusts, filling each liner about 3/4 full.
- Bake for 20-25 minutes or until set. Let cool completely.
- Sprinkle sugar on top of each cupcake and use a kitchen torch to caramelize until golden and crisp.
Notes
For best results, chill the cupcakes in the refrigerator for at least 2 hours before serving to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: Dessert
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 6g