Oh, let me tell you about my absolute favorite sweet treat—**Vanilla Bean Crème Brûlée Cheesecake Cupcakes**! If you’re a cheesecake lover like me, you’re in for a delightful surprise. These little beauties are the perfect combination of creamy cheesecake goodness, a crunchy graham cracker crust, and that signature caramelized sugar topping that gives crème brûlée its iconic crunch.
I remember the first time I made these cupcakes—I was hosting a dinner party, and let me tell you, they were the stars of the night! As soon as I brought them out, the room filled with oohs and aahs. Everyone was so impressed, and I was quick to deviously hint at how simple they were to make! What really seals the deal for me is the touch of vanilla bean paste that adds a luxurious flavor. Trust me, once you try these, you’ll never look at cupcakes the same way again!
What’s in Vanilla Bean Crème Brûlée Cheesecake Cupcakes?
Graham Cracker Crumbs: These are the foundation of our cupcake base! I love using a good quality brand for that perfect balance of sweetness and crunch.
Granulated Sugar: This is used both in the crust and the filling to balance out the creamy cheesecake. I usually stick to just regular white sugar for simplicity.
Unsalted Butter: This helps bind the crust together, giving it a rich flavor. Always go for unsalted to control the saltiness.
Cream Cheese: The star of the filling! Make sure it’s softened so you can mix it smoothly. I often use Philadelphia cream cheese, as it’s got that perfect creamy texture.
Vanilla Bean Paste: This is where the magic happens! It gives a stronger vanilla flavor and those beautiful specks that remind you of traditional crème brûlée. If you don’t have it, vanilla extract works too!
Eggs: These are essential for creating a creamy texture in the cheesecake filling. Make sure they’re at room temperature for best results.
Heavy Cream: This adds a richness to the cheesecake that makes it extra decadent.
Granulated Sugar (for caramelizing): We need a thin layer of this sugary goodness to create that crunchy topping we all know and love from crème brûlée!
Vanilla Beans (optional): These are a lovely garnish if you want to make your cupcakes look even more exquisite!
Is Vanilla Bean Crème Brûlée Cheesecake Cupcakes Good for You?
Now, we all know that cheesecake is not the healthiest option out there—but let’s not kid ourselves; it’s a joy to indulge once in a while!
Cream Cheese: Packs a punch of calcium and protein, though it’s rich, so moderation is key!
Heavy Cream: It adds richness and flavor, but it’s definitely on the heavier side of the dairy spectrum.
These cupcakes are made for special occasions or just really fabulous Tuesday evenings! They do have sugar and butter, so enjoy them in moderation if you’re keeping an eye on your waistline. After all, life’s too short to skip dessert—right?
Ingredients
– 1 ½ cups graham cracker crumbs
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
– 2 large eggs
– 1/4 cup heavy cream
– 1/4 cup granulated sugar (for caramelizing)
– Vanilla beans for garnish (optional)
This recipe makes about 12 delicious cupcakes.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes?
1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners; it’s essential to have these ready for the deliciousness ahead!
2. In a medium bowl, mix together the graham cracker crumbs, the 1/3 cup of sugar, and the melted butter until everything is well blended. Then, press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form a scrumptious crust.
3. In a large mixing bowl, beat the softened cream cheese and the remaining 1/2 cup of sugar together until smooth and creamy. It should be like a delicious fluffy cloud! Then, add your vanilla bean paste and mix until it’s fully incorporated.
4. Next, introduce the eggs into the mix—one at a time, please! It helps to keep everything nice and creamy. Give it a good stir after each addition.
5. Lastly, whisk in the heavy cream until your batter is glorious and smooth.
6. Now, even distribute this luscious cheesecake batter over the prepared crusts in the muffin tin, filling each liner about 3/4 full. They’ll puff up beautifully!
7. Bake these divine creations in the preheated oven for 20-25 minutes, until you notice the edges are set and the center has a slight jiggle (like me when I attempt to do a yoga pose!). Remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Once they’ve cooled off, place those beauties in the refrigerator for at least 2 hours, but overnight is even better (trust me; your cheesecake will thank you).
9. Before you’re ready to serve, sprinkle a thin layer of granulated sugar over each cheesecake cupcake. You can use a culinary torch to caramelize this sugar until it forms a golden, crispy layer. If you don’t have a torch (yet!), you can absolutely broil them in the oven for a couple of minutes. Just keep a watchful eye; we don’t want any burnt offerings here!
10. Allow the crème brûlée topping to harden for a few minutes before serving, feeling like a total pastry chef. Optional: Garnish with vanilla beans or berries for that extra touch of glamour!
Sweet Tips for the Perfect Cupcakes
– For a more intense vanilla flavor, feel free to add extra vanilla bean paste or even some seeds from a vanilla pod into the cheesecake filling. Because who doesn’t want more vanilla?
– These cupcakes are best enjoyed the same day they’re topped to keep that perfect crispy brûlée texture—however, they stay delicious in the fridge and can make sweet company for a few days!
I can’t wait for you to try these cupcakes! They are a true labor of love and sure to impress anyone lucky enough to get one (or two!). Don’t forget to share your experience; I’d love to hear how they turn out for you! Happy baking!
