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Vanilla Bean Crème Brûlée Cheesecake

Vanilla Bean Crème Brûlée Cheesecake

This Vanilla Bean Crème Brûlée Cheesecake combines the elegance of cheesecake with a caramelized sugar topping for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use digestive biscuits if unavailable.
  • 6 tablespoons Butter (melted) Substitution: Coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 16 oz Cream Cheese (softened) Substitution: Plant-based cream cheese for a dairy-free version.
  • 3/4 cup Sugar Can use coconut sugar as a healthier option.
  • 1 tablespoon Vanilla Bean Seeds/Extract Substitution: 1 teaspoon of pure vanilla extract if vanilla beans are not available.
  • 3 Eggs No direct substitution recommended, but aquafaba might work for a vegan alternative.
  • 1 cup Heavy Cream Substitution: Full-fat coconut milk for a dairy-free alternative.
For the Brûlée Topping
  • 1/4 cup Granulated Sugar (for topping) No substitutions recommended; necessary for achieving the brûlée effect.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Kitchen Torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs and melted butter in a bowl, then press about 1 tablespoon into each cupcake liner.
  3. Beat softened cream cheese with sugar and vanilla until smooth, then incorporate eggs one at a time followed by heavy cream.
  4. Pour the cheesecake batter into lined cupcake liners, filling them about three-quarters full.
  5. Bake for 20–25 minutes until tops are set but jiggle slightly in center. Avoid overbaking.
  6. Cool cupcakes to room temperature, then refrigerate for at least 2 hours.
  7. Sprinkle a thin layer of granulated sugar on each cupcake, then caramelize with a kitchen torch until golden brown.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

These cupcakes can be made a day in advance. Just caramelize the topping right before serving for best texture.

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