Crème Brûlée Cheesecake Cupcakes
These delightful cupcakes combine the creamy goodness of cheesecake with a crispy, caramelized top, making them perfect for any celebration or sweet treat.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened Use room temperature for a smooth filling.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream Can substitute with plain yogurt or buttermilk.
- 1/4 cup heavy cream
For the topping
- 1/2 cup granulated sugar For caramelizing the topping.
For garnish (optional)
- Fresh berries For garnish, optional.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of each liner to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Add in sugar, vanilla, eggs, sour cream, and heavy cream, mixing until well combined.
- Pour the cheesecake filling over the crust in the muffin tins, filling each liner about 2/3 full.
Baking
- Bake for 18-20 minutes or until the centers are set. Let cool to room temperature, then refrigerate for at least 2 hours.
Caramelizing
- Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it’s golden brown.
Serving
- Let cool for a few minutes before serving. Garnish with fresh berries if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. If freezing, do so before caramelizing and thaw in the fridge before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 180mgSugar: 10g
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