Crème Brûlée Cheesecake Cupcakes

Name: Crème Brûlée Cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 9 graham crackers, finely crushed (about 1 sleeve).; 6 tbsp unsalted butter, melted.; 1/4 cup granulated sugar.; 16 oz cream cheese, softened.; 1/2 cup granulated sugar.; 1 tsp vanilla extract.; 1 large egg.; 2 egg yolks.; 1/2 cup sour cream.; Pinch of salt.; 1/3 cup superfine sugar, for caramelizing.

Featured in Irresistible Sweet Treats.

Crème Brûlée Cheesecake Cupcakes offer a delicious fusion of two classic desserts: cheesecake and crème brûlée. With a graham cracker crust, creamy cheesecake filling, and a crispy caramelized sugar top, they’re sure to impress at any gathering. These cupcakes are a great balance of rich, tangy cheesecake flavor with the sweet, crispy brûlée finish. Ideal for those who love a twist on traditional cheesecake, these cupcakes bring together the best of both worlds with a golden, caramelized topping that’s pure indulgence.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:07:43 GMT

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Crème Brûlée Cheesecake Cupcakes are a perfect dessert for any occasion, bringing together the creamy texture of cheesecake and the classic, crispy caramelized topping of crème brûlée. The rich cheesecake filling is baked to perfection on top of a buttery graham cracker crust, and each cupcake is finished with a beautiful caramelized sugar top, adding a delightful crunch. These cupcakes are sure to impress your guests with their combination of creamy, sweet, and rich flavors.

INGREDIENTS

Graham crackers: 9, finely crushed (about 1 sleeve), for the base crust.
Unsalted butter: 6 tbsp, melted, to bind the crust together.
Granulated sugar: 1/4 cup, for the graham cracker crust.
Cream cheese: 16 oz, softened, for a smooth and creamy filling.
Granulated sugar: 1/2 cup, for sweetness in the cheesecake filling.
Vanilla extract: 1 tsp, for added flavor depth in the filling.
Egg: 1 large, to help bind the filling.
Egg yolks: 2, to enrich the texture of the cheesecake.
Sour cream: 1/2 cup, to add creaminess and a slight tang.
Salt: A pinch, to balance the sweetness.
Superfine sugar: 1/3 cup, for caramelizing the tops of the cupcakes.

INSTRUCTIONS

Step 1:: Preheat the Oven: Set your oven to 275°F (135°C). Line a muffin tin with cupcake liners.
Step 2:: Make the Crust: In a bowl, combine the crushed graham crackers, sugar, and melted butter. Press the mixture evenly into the cupcake liners to form the base of each cupcake.
Step 3:: Prepare the Filling: Beat the softened cream cheese and sugar together until smooth. Add the vanilla, egg, egg yolks, sour cream, and salt, and mix until creamy and lump-free.
Step 4:: Fill the Liners: Spoon the cheesecake batter into the cupcake liners, filling them about 3/4 full.
Step 5:: Bake: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the filling is set. Let the cupcakes cool completely in the tin.
Step 6:: Caramelize the Tops: Once the cupcakes are cool, sprinkle superfine sugar over the tops of each. Use a kitchen torch or broiler to caramelize the sugar until it becomes golden brown and crisp.

Serving and Storage Tips

Cooling Time: Allow the cupcakes to cool completely before caramelizing the sugar to prevent melting the filling.
Storage: Keep these cupcakes refrigerated, and they will stay fresh for up to 3 days.

Helpful Notes

Flavor Tip: For an extra burst of flavor, consider adding a splash of lemon zest or vanilla bean paste to the filling.
Alternative Sugar: If you don't have superfine sugar, regular granulated sugar can work, but it may not caramelize as smoothly.

Tips from Well-Known Chefs

Chef Ina Garten suggests making sure the cheesecake batter is smooth and free of lumps for the creamiest texture.

Crème Brûlée Cheesecake

A delightful blend of creamy cheesecake and crispy caramelized sugar, these Crème Brûlée Cheesecake Cupcakes are a show-stopping dessert.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cupcakes)

Dietary: Vegetarian

Ingredients

01 9 graham crackers, finely crushed (about 1 sleeve).

02 6 tbsp unsalted butter, melted.

03 1/4 cup granulated sugar.

04 16 oz cream cheese, softened.

05 1/2 cup granulated sugar.

06 1 tsp vanilla extract.

07 1 large egg.

08 2 egg yolks.

09 1/2 cup sour cream.

10 Pinch of salt.

11 1/3 cup superfine sugar, for caramelizing.

Instructions

Step 01

Set your oven to 275°F (135°C). Line a muffin tin with cupcake liners.

Step 02

In a bowl, mix the crushed graham crackers, sugar, and melted butter. Press the mixture evenly into the cupcake liners to form the base.

Step 03

Beat the softened cream cheese and sugar together until smooth. Add the vanilla, egg, egg yolks, sour cream, and salt, then mix until creamy and lump-free.

Step 04

Spoon the cheesecake batter into the cupcake liners, filling them about three-quarters full.

Step 05

Bake the cupcakes in the preheated oven for 22-25 minutes, or until the filling is set. Let them cool in the tin.

Step 06

Once the cupcakes are cooled, sprinkle the superfine sugar over the tops of each. Use a kitchen torch or broiler to caramelize the sugar until it turns golden brown.

Notes

Cooling Time: Allow the cupcakes to cool completely before caramelizing the sugar to avoid melting the filling.
Flavor Tip: You can add a splash of lemon zest or vanilla bean paste to the filling for extra flavor.
Torch Tip: Be careful with the torch to prevent burning the sugar too much; the goal is a golden, crisp top.