Description
A delightful fusion of creamy cheesecake and rich crème brûlée, these cupcakes feature a vanilla bean-infused filling with a caramelized sugar topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1/4 cup heavy cream
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter. Press into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Stir in vanilla bean seeds and heavy cream. Pour over crusts.
- Bake for 20-25 minutes until set. Cool completely.
- Sprinkle sugar on top and caramelize with a kitchen torch.
Notes
- Chill cupcakes for at least 2 hours before serving.
- Use a vanilla bean paste if fresh vanilla beans are unavailable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg