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Layers of smooth cheesecake with warm vanilla tones sit on a crumbly graham base and get finished with that irresistible caramelized sugar crackle on top. You get all the wow-factor of crème brûlée in a single-serve cupcake that feels really fancy but is actually easy to whip up. They're a hit for any occasion—holidays, get-togethers, or just when you want to spoil yourself.
The first time I made these was for my best pal's engagement bash—everyone wanted the how-to! Now, whenever there's a party and I want to impress without stress, I make a batch. They're always a crowd-favorite.
Lush Ingredients
- Cream cheese: Full-fat blocks give you that dreamy, tangy base. Let them warm up before using so they blend super smooth.
- Eggs: Large, fresh eggs make the cheesecake gently set like a classic custard.
- Vanilla extract: For extra punchy vanilla flavor—pick pure extract if possible.
- Granulated sugar: You’ll add this to the crust, filling, plus for torching the tops. Try superfine for tidier brûlée.
- Graham cracker crumbs: This is your buttery, crispy foundation. Go for fresh ones for more flavor.
- Heavy cream: Makes the filling silkier and lighter. Use it cold straight from the fridge.
- Sour cream: Brings extra creaminess and a little zing. Full-fat is best to keep it smooth.
- Vanilla bean: Scrape the seeds just before mixing for the boldest taste and those pretty vanilla dots.
- Unsalted butter: Melted and mixed with crumb for a rich, golden crust—better quality means more flavor.
Easy Instructions
- Serve and Enjoy:
- Chill the cheesecakes and serve straight from the fridge so you get the best crackling sugar on that creamy center.
- Caramelize the Tops:
- With a kitchen torch, brûlée a thin layer of sugar on each cupcake once cold—let it sit a minute so the shell crisps up.
- Cool and Chill:
- Let cupcakes cool ten minutes before moving to a rack, then chill a couple hours so they set up and taste even better.
- Fill and Bake:
- Pour in the batter, filling liners about three-quarters full. Bake for around twenty to twenty-five minutes until they look puffed and just barely set—don’t let them get golden.
- Make the Cheesecake Batter:
- Beat softened cream cheese and sugar until light and smooth—no lumps! Mix in eggs one at a time, then blend in sour cream, heavy cream, vanilla bean seeds, and extract. Don’t overwork it.
- Mix the Crust:
- Stir graham crumbs, sugar, and melted butter until all coated. Drop a spoonful in each cup and firmly press it down with a spoon.
- Prepare the Oven and Pan:
- Get your oven going at 325°F and pop cupcake liners in a 12-cup muffin pan so they won’t stick.
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The best bit? Watching the tiny vanilla seeds pop in each creamy bite. When I burn the sugar, my family crowds close to watch. It's a fun ritual, and honestly, just as fun to eat as it is to torch them.
How to Store
Pop leftover cupcakes in a sealed container in the fridge. They’ll stay fresh for four days. Torch the tops just before you serve them so that crunch stays perfect. Freezing? Leave the brûlée step for later, wrap them up tight and torch after defrosting—overnight in the fridge is best for thawing.
Swaps & Fixes
Vanilla paste makes a nice swap for a real bean, or just add a splash more vanilla extract if you want. Gluten-free grahams are great if you need GF. Want it lighter? Try trading some cream cheese for thick, plain Greek yogurt—it’s just as creamy with more tang.
Ways to Serve
Pile on fresh berries (like raspberries or strawberries) for a burst of color and zing. Add whipped cream or a little berry sauce for something extra. These look gorgeous on a big platter for brunch or as a standout sweet finish to any dinner.
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Brûlée Cheesecake Origins
This treat mashes up classic French brûlée with American cheesecake in a truly happy way. The sugar shell is all about crème brûlée, but the cake beneath is pure cheesecake comfort. Turning them into cupped desserts means everyone gets a special mini bite.
Frequently Asked Questions
- → What's the best kind of vanilla to use?
Scraped vanilla bean pods bring bold flavor and lovely specks, but if you're out, a good vanilla extract will work fine too.
- → How do I make the sugar topping crispy?
Using a kitchen torch gives you that perfect caramel top, but if you don't have one, the broiler can do the job—just watch closely.
- → Why is chilling important before eating?
Letting them cool firms them up and makes them extra creamy, giving you that rich, unforgettable bite.
- → Can I prep these treats before I need them?
Yep, you can bake and chill the cupcakes early on. Just sprinkle and torch the sugar topping when you're ready to eat for that fresh crunch.
- → How can I keep the crusts from turning soggy?
Go for sturdy liners and bake your crusts till golden before pouring the filling in. That way, your bottom stays nice and crisp.