Crème Brûlée Cheesecake Cupcakes
A delightful blend of creamy cheesecake and crispy sugar crust, all in a convenient cupcake form.
Ingredients
For the crust
- 1 cup graham cracker crumbs This will form our delightful base.
- 1/4 cup granulated sugar Enhances the graham cracker base.
- 1/2 cup butter, melted Adds richness to the base.
For the cheesecake filling
- 2 packages (8 oz each) cream cheese, softened The heart of our cheesecake filling.
- 3/4 cup granulated sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds aromatic notes.
- 2 large eggs Acts as a binding agent.
- 1 cup heavy cream Key for velvety texture.
For caramelizing
- 1/2 cup granulated sugar Transforms plain cupcakes into a luxurious dessert.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a cupcake pan with liners.
- In a large bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until resembling wet sand. Press mixture into the bottom of each cupcake liner.
Cheesecake Filling
- In a separate bowl, beat softened cream cheese with 3/4 cup sugar and vanilla extract until smooth.
- Add eggs one at a time, mixing after each addition.
- Pour in heavy cream and mix until smooth and creamy.
Baking
- Pour the cheesecake mixture over the crusts in cupcake liners, filling them about 3/4 full.
- Bake for 20-25 minutes until centers are set but still have a slight jiggle.
- Allow cupcakes to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Caramelizing
- Before serving, sprinkle 1 teaspoon of sugar on top of each cupcake and caramelize using a kitchen torch.
Notes
Room temperature ingredients are recommended for smooth batter. Be cautious not to burn the sugar while caramelizing.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gSodium: 180mgFiber: 1gSugar: 18g
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