Indulge your sweet tooth with a delightful twist on a classic dessert: Creme Brulee Cheesecake Cupcakes! These mini masterpieces combine the creamy richness of cheesecake with the luxurious caramelized topping of creme brulee, all packed into a perfectly portioned cupcake. Perfect for any occasion, these delectable treats are sure to impress your guests and leave them craving more. With just a few simple ingredients and a little bit of love, you can elevate your dessert game to gourmet levels. Ready to learn how to create these irresistible cupcakes? Let’s dive into the recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 cupcakes
Ingredients
- 1 cup graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Granulated sugar for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined and resembles wet sand.
- Press approximately 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, firmly compacting with the back of a spoon to create a solid crust.
- In a large mixing bowl, beat cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate vanilla extract and heavy cream, mixing until the batter is completely smooth and no lumps remain.
- Carefully divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and allow cupcakes to cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Before serving, sprinkle a thin, even layer of granulated sugar on top of each chilled cupcake.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and creates a crisp top. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for a few minutes before serving.
Tips
- Prep Ahead: To save time, prepare the graham cracker crust and cheesecake batter in advance. You can refrigerate the batter until you’re ready to bake.
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth and creamy texture without lumps.
- Don’t Overmix: When adding the eggs to the cheesecake batter, mix just until combined to prevent incorporating too much air, which can lead to cracks.
- Watch the Bake Time: Keep an eye on the cupcakes while they bake. They should be set but still slightly jiggly in the center; they will firm up as they cool.
- Chill Thoroughly: For the best flavor and texture, allow your cupcakes to chill in the refrigerator for at least 2 hours before caramelizing the sugar.
- Caramelize Carefully: Whether using a kitchen torch or a broiler, watch the sugar closely as it caramelizes to avoid burning. A golden brown color is what you’re aiming for!
- Serve Fresh: For the best experience, caramelize the sugar just before serving. This will ensure the top remains crispy and the cupcakes stay creamy.
- Experiment with Flavors: Feel free to add a splash of citrus zest or a hint of liqueur to the cheesecake batter for an extra layer of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 6g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
