1. Can I make these cheesecake cupcakes without a kitchen torch?

Yes! If you don’t have a torch, you can use your oven’s broiler to caramelize the sugar topping. Place the cupcakes under the broiler for 1–2 minutes, watching closely to prevent burning.

2. What’s the best substitute for vanilla bean paste?

Vanilla extract is a great substitute. Use pure vanilla extract for the best flavor. You can also use vanilla beans if you have them—about 1 bean per teaspoon of paste.

3. How do I know when the cheesecake filling is done baking?

The centers should be slightly jiggly when you gently shake the pan, but not liquid. They will finish setting as they cool and chill in the fridge.

4. Can I prepare these cupcakes in advance?

Absolutely! You can make the cupcakes up to 2 days in advance. Just brûlée the sugar topping right before serving to keep it crisp and fresh.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Name: Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 2 h 45 min
Cuisine: French-American
Ingredients: Graham crackers or digestive biscuits – crushed (about 1 cup); Butter – melted (about 4 tablespoons); Granulated sugar – for crust and brûlée topping (about 1/2 cup total); Cream cheese – softened (16 oz or 2 blocks); Sour cream – (1/4 cup); Heavy cream – (2 tablespoons); Eggs – room temperature (2 large); Vanilla bean paste or pure vanilla extract – (1 to 1½ teaspoons); Salt – pinch

Description

Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine rich cheesecake with a caramelized sugar topping for an elegant, beginner-friendly dessert.

Ingredients

Graham crackers or digestive biscuits – crushed (about 1 cup)
Butter – melted (about 4 tablespoons)
Granulated sugar – for crust and brûlée topping (about 1/2 cup total)
Cream cheese – softened (16 oz or 2 blocks)
Sour cream – (1/4 cup)
Heavy cream – (2 tablespoons)
Eggs – room temperature (2 large)
Vanilla bean paste or pure vanilla extract – (1 to 1½ teaspoons)
Salt – pinch

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Instructions

Preheat oven to 325°F (160°C) and line a muffin pan with cupcake liners. Prepare crust by mixing crushed graham crackers with melted butter and a bit of sugar. Press the mixture into the bottoms of the liners.
In a mixing bowl, beat cream cheese until smooth. Add granulated sugar and continue beating until combined.
Mix in sour cream, vanilla bean paste, salt, and heavy cream. Add eggs one at a time, mixing gently after each addition.
Pour the filling over crusts, about 3/4 full. Tap the pan to release air bubbles.
Bake for 18–22 minutes until centers are set but slightly jiggly. Cool, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle sugar on top of each cupcake and brûlée with a kitchen torch or under a broiler until golden and crisp.

Notes

Don’t overmix the batter to avoid cracks.
Use room temperature ingredients for smoother texture.
Broiler can be used if you don’t have a torch—watch closely.
Cracks can be hidden under the brûléed sugar topping.
Chill overnight for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 18g
Sodium: 170mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 4g
Cholesterol: 65mg