Description
These Creme Brulee Cheesecake Cupcakes combine the creamy decadence of cheesecake with the crackly caramelized top of creme brulee, making them perfect for any occasion.
Ingredients
Scale
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream
- 1 cup (120g) crushed graham crackers
- 4 tablespoons (60g) unsalted butter, melted
- Superfine sugar for brulee topping (about 1 teaspoon per cupcake)
Instructions
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix crushed graham crackers with melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then let cool.
- In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and heavy cream.
- Divide the cheesecake filling evenly among the cupcake liners, filling them almost to the top.
- Bake for 18-20 minutes, until the centers are set but still slightly jiggly. Cool completely, then refrigerate for at least 3 hours.
- Sprinkle about 1 teaspoon of sugar over each cupcake. Use a blow torch to caramelize the sugar until golden and crackly. Let cool for 2-3 minutes before serving.
Notes
Let cream cheese soften at room temperature to avoid lumps. Chill cupcakes completely before bruleeing the sugar topping. Practice using the blow torch on a small dish of sugar if you’re new to it.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250300
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Protein: 4
Keywords: Creme Brulee, Cheesecake, Cupcakes, Dessert, Easy Recipe, Holiday Dessert