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Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Miniature cheesecakes infused with vanilla bean, topped with a crackling caramelized sugar crust and a rich caramel drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Vanilla Bean Cheesecake Filling
  • 3 packages full-fat cream cheese 8 oz each, softened
  • 1.5 cups granulated sugar
  • 2 tbsp all-purpose flour
  • 3 large eggs
  • 1 vanilla bean pod split and scraped (seeds only)
  • 0.25 cup heavy cream
Topping & Serving
  • 0.25 cup superfine or granulated sugar for torching
  • 0.5 cup thick, gooey, viscous vanilla bean caramel sauce optional

Equipment

  • Muffin tin and liners
  • Hand mixer or stand mixer
  • Kitchen torch
  • Heavy-bottom saucepan (for sauce)

Method
 

  1. Preheat oven to 325°F (160°C). Line muffin tin. Combine crust ingredients and press firmly into the bottom of each liner. Bake for 5 minutes and cool.
  2. Beat cream cheese, sugar, flour, and salt until smooth. Add eggs one at a time, then mix in heavy cream and scraped vanilla bean seeds. The batter should have a thick gooey consistency.
  3. Fill liners three-quarters full with batter. Bake 18-22 minutes until edges are set and center still wobbles slightly.
  4. Cool completely, then chill in the refrigerator for a minimum of 4 hours, or preferably overnight.
  5. Just before serving, sprinkle a thin, even layer of sugar over the cold cheesecakes.
  6. Use a kitchen torch to quickly caramelize the sugar until it forms a hard, amber crust. Work quickly to prevent melting the cheesecake.
  7. Serve immediately, drizzled generously with the optional thick, gooey, viscous vanilla bean caramel sauce.

Notes

The cheesecake must be fully chilled before torching to maintain its structure. If you don't have a torch, you can place them under a broiler for a few seconds, but watch them constantly, as this can easily overcook or melt the filling. For best results, scrape the seeds from fresh vanilla beans.