Description
These elegant Crème Brûlée Cheesecake Cupcakes combine the rich flavor of cheesecake with a crispy caramel topping, making for an impressive yet easy dessert.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar for caramelizing
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
- In a bowl, mix the graham cracker crumbs with the melted butter and a pinch of salt until evenly moistened. Press about a tablespoon of the mixture into each liner to form a crust.
- In a clean bowl, beat the cream cheese with 1/2 cup sugar and vanilla extract until smooth. Add the eggs one at a time, mixing gently. Gradually pour in the heavy cream and mix until silky.
- Pour the cheesecake batter over the crusts in the liners, filling each about 3/4 full. Bake for 20–25 minutes until just set. Cool completely on a wire rack, then chill in the refrigerator for at least 2 hours.
- Before serving, sprinkle about 1 teaspoon of sugar on top of each cupcake and use a kitchen torch to caramelize until golden brown. Alternatively, use a broiler for 1–2 minutes, watching closely.
Notes
Chill cupcakes before serving for best texture. Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 80mg