Can I make these cupcakes ahead of time?

Yes! You can prepare these Vanilla Bean Crème Brûlée Cheesecake Cupcakes a day in advance. Keep them refrigerated until it's time to caramelize the tops. They hold up wonderfully and even develop more flavor overnight.

Can I use other flavors for the cheesecake?

Definitely! Vanilla is the classic base, but you can switch things up with flavors like chocolate, lemon, caramel, or even coffee. Just be sure to keep the same proportions so the texture stays smooth and creamy.

Do I need a kitchen torch to caramelize the tops?

A kitchen torch gives the best caramelized finish, but you can use your oven's broiler as an alternative. Place the cupcakes under the broiler for a few minutes, keeping a close eye on them to prevent burning.

What can I serve with these cupcakes?

These cupcakes pair wonderfully with coffee, tea, or dessert wine. Fresh berries or a light fruit sauce also make a refreshing accompaniment.

How should I store leftover cupcakes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, sprinkle the sugar and caramelize the tops just before serving.

Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Ingredients

Scale

1 cup graham cracker crumbs
2 tablespoons sugar (for crust)
4 tablespoons melted butter
16 oz softened cream cheese
1/2 cup sugar
2 large egg yolks
1/4 cup sour cream
1/4 cup heavy cream
1 vanilla bean (or 1 teaspoon vanilla bean paste)
Superfine or granulated sugar (for topping)

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Instructions

Preheat your oven to 325°F and line a muffin tin with cupcake liners.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, then press into each cupcake liner.
Bake the crust for about 5 minutes, then cool completely.
Beat cream cheese and sugar until smooth, then gradually add egg yolks, sour cream, heavy cream, and vanilla seeds.
Fill cupcake liners with the cheesecake batter and prepare a water bath before baking at 300°F for 22-25 minutes.
Cool the cupcakes completely, then refrigerate for at least 4 hours.
Before serving, sprinkle sugar on top and caramelize using a kitchen torch.

Notes

Experiment with flavor variations by adding chocolate or fruit toppings to these cupcakes.

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 24g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg