Vanilla Bean Crème Brûlée Cheesecake Cupcakes

These cupcakes are small cheesecakes with a graham cracker crust, a vanilla bean cream cheese filling and a thin layer of brown sugar caramelized on top, as on a crème brûlée. The caramel is added just before serving, so it stays crisp against the cold, creamy filling. The recipe makes 12 cupcakes. The card lists 30 minutes of prep, 30 minutes of baking and 2 hours 30 minutes in total, which includes the chilling.

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Both vanilla extract and vanilla bean paste go into the batter, and the paste adds visible specks of vanilla. A tablespoon each of flour and cornstarch keep the filling smooth and stable.

What Goes into the Cupcakes

• Crust: 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter and 2 tablespoons of granulated sugar. The butter binds the crumbs.
• Cream cheese (16 ounces, softened) and granulated sugar (½ cup): the filling base, beaten until smooth.
• Eggs (2 large): add structure.
• Vanilla extract (1 teaspoon) and vanilla bean paste (1 teaspoon): the flavor and the specks.
• Sour cream (½ cup) and heavy cream (¼ cup): creaminess, with a slight tang from the sour cream.
• All-purpose flour (1 tablespoon), cornstarch (1 tablespoon) and salt (¼ teaspoon): flour and cornstarch work together to give a smooth consistency.
• Brown sugar (2 tablespoons): the topping you caramelize.

The Crust

Heat the oven to 325°F and line a muffin tin with cupcake liners. Mix the crumbs, melted butter and 2 tablespoons of sugar and press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then let the crusts cool.

The Filling and Baking

Beat the cream cheese with ½ cup of sugar until smooth and creamy, then add the eggs one at a time, mixing well after each. Stir in the vanilla extract, vanilla bean paste, sour cream, heavy cream, flour, cornstarch and salt until fully combined. Mix just until everything is incorporated. Overmixing can make the texture dense.

Divide the batter among the liners, filling them about ¾ full, and bake for 20 to 25 minutes. They are done when the edges are set and the centers are still slightly jiggly. Cool in the pan for 10 minutes, then move them to a wire rack to cool completely. Room temperature cream cheese and eggs help the batter mix without lumps.

Chilling and Caramelizing

Refrigerate the cooled cupcakes for at least 2 hours, or overnight, so they set. Just before serving, sprinkle a thin layer of brown sugar over each one and caramelize it with a kitchen torch or under the broiler for a minute or two.

With a torch, keep the flame moving so the sugar does not burn. Under the broiler, watch closely. A torch is ideal for the brûlée finish, but the broiler works.

Ways to Change Them

• Chocolate: add ¼ cup of unsweetened cocoa powder to the batter.
• Berries: top the cooled cupcakes with fresh strawberries, blueberries or raspberries, or a fruit compote, before caramelizing the sugar.
• Nuts: mix ¼ cup of finely chopped pecans or almonds into the crust.
• Coconut: mix ½ cup of unsweetened shredded coconut into the batter.
• Pumpkin: add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter.
• Caramel swirl: drizzle caramel sauce into the batter before baking and swirl it with a knife.

What to Serve with Them

Fresh berries add a tart contrast, and a dollop of whipped cream adds richness. Herbal tea such as chamomile or peppermint suits them, as does black coffee. For something savory beside the sweet, a small cheese platter with brie, cheddar and goat cheese works.

Time and Nutrition

One cupcake has about 290 calories, 22 grams of fat, 18 grams of carbohydrates, 18 grams of sugar and 4 grams of protein. The card does not list saturated fat, fiber or sodium.

FAQ

Can I make them ahead of time?

Yes. They can be made a day in advance. Refrigerate them after baking so they set, and add the brown sugar just before serving.

How should leftovers be stored?

In an airtight container in the refrigerator for up to three days.

Can I use another extract?

Yes. Almond or coconut extract gives a different flavor from the vanilla.

Do I need a kitchen torch?

No. The broiler works too. Watch it closely to prevent burning.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us