Discover the magic of Creme Brulee Cheesecake Cupcakes, a delightful dessert that perfectly marries the creamy indulgence of cheesecake with the classic burnt sugar crunch of creme brulee. This recipe is your shortcut to restaurant-quality treats at home, offering an impressive yet surprisingly manageable way to elevate any occasion with its stunning presentation and decadent flavor.
Key Ingredients for Creme Brulee Cheesecake Cupcakes
- For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, room temperature
- For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Caramelized Sugar Topping:
- 1/2 cup granulated sugar (or superfine sugar for easier melting)
- A kitchen torch
How to Make Creme Brulee Cheesecake Cupcakes
Prepare to be amazed by these Creme Brulee Cheesecake Cupcakes! This recipe simplifies the beloved flavors of classic cheesecake and creme brulee into perfectly portioned, delightful cupcakes. With a prep time of approximately 25 minutes and a bake time of 20-25 minutes, you’ll be enjoying deeply satisfying, rich, and creamy treats in no time. The magic lies in the simple steps that create a wonderfully smooth cheesecake filling atop a crisp graham cracker base, all crowned with that signature crackly caramelized sugar.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin liner, using the bottom of a glass or a small tamper to create a firm, even layer.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the 3/4 cup granulated sugar and continue beating until well combined and no lumps remain.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix. Stir in the vanilla extract and sour cream until smooth.
- Fill the Liners: Spoon or pipe the cheesecake filling evenly over the graham cracker crusts in the prepared muffin cups, filling each about three-quarters full.
- Bake the Cheesecakes: Bake for 20-25 minutes, or until the edges are set and the centers are still slightly wobbly. Do not overbake, as they will continue to set as they cool.
- Cool Gradually: Turn off the oven, leaving the cheesecake cupcakes inside. Slightly prop open the oven door and let the cheesecakes cool in the oven for about 1 hour. This gradual cooling helps prevent cracking.
- Chill Thoroughly: Remove the muffin tin from the oven and let the cupcakes cool completely on a wire rack. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to firm up completely.
- Caramelize the Topping: Just before serving, remove the chilled cheesecake cupcakes from the refrigerator. Sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each cupcake. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown, glassy crust. Move the torch constantly to avoid burning.
- Serve Immediately: Allow the caramelized sugar to harden for a minute or two before serving your exquisite Creme Brulee Cheesecake Cupcakes.
Why You’ll Love This Creme Brulee Cheesecake Cupcakes
Prepare to fall head over heels for these Creme Brulee Cheesecake Cupcakes! Their undeniable star quality is the perfect textural contrast between the creamy, smooth cheesecake and that shatteringly crisp, caramelized sugar topping—just like a true creme brulee. Making these at home is a fantastic way to enjoy a sophisticated dessert without the hefty restaurant price tag, offering a delightful treat that’s both impressive and budget-friendly. The rich, velvety cheesecake filling, nestled on a buttery graham cracker crust, is a symphony of comforting flavors that will have everyone asking for seconds.
This delightful dessert brings together the best of two beloved classics into convenient, individual servings. Imagine the joy of cracking through that delicate sugar crust with your spoon to reveal the luscious cheesecake beneath – it’s pure bliss! Forget the hassle of water baths and springform pans; these cupcakes offer all the elegance of a gourmet dessert with a fraction of the effort, making them perfect for parties, special occasions, or just a decadent weeknight treat. Don’t just dream about it, bake it!
Storing and Reheating Tips
Properly storing your Creme Brulee Cheesecake Cupcakes will ensure their deliciousness is preserved for future enjoyment. After they have been baked and cooled, and before you caramelize the sugar topping, wrap each cupcake tightly in plastic wrap or place them in an airtight container. Refrigerate them for up to 3-4 days.
To freeze, it is best to do so before caramelizing the sugar. Wrap each unfrosted, cooled cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 1-2 months. To reheat and serve, if frozen, let the cupcakes thaw in the refrigerator overnight. Just before serving, remove them from the refrigerator, sprinkle with sugar, and torch the topping to recreate that signature crackly crust.
Final Thoughts
The Creme Brulee Cheesecake Cupcakes offer an exquisite, dual-dessert experience in a beautiful, portable package. Treat yourself and your loved ones to this delightful fusion; it’s a simple pleasure that’s guaranteed to impress everyone who takes a bite. Give them a try today and discover your new favorite way to indulge!
Creme Brulee Cheesecake Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin liner, using the bottom of a glass or a small tamper to create a firm, even layer.1.5 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the 3/4 cup granulated sugar and continue beating until well combined and no lumps remain.2 packages cream cheese, 3/4 cup granulated sugar
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix. Stir in the vanilla extract and sour cream until smooth.2 large eggs, 1 teaspoon vanilla extract, 1/4 cup sour cream
- Spoon or pipe the cheesecake filling evenly over the graham cracker crusts in the prepared muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until the edges are set and the centers are still slightly wobbly. Do not overbake, as they will continue to set as they cool.
- Turn off the oven, leaving the cheesecake cupcakes inside. Slightly prop open the oven door and let the cheesecakes cool in the oven for about 1 hour. This gradual cooling helps prevent cracking.
- Remove the muffin tin from the oven and let the cupcakes cool completely on a wire rack. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to firm up completely.
- Just before serving, remove the chilled cheesecake cupcakes from the refrigerator. Sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each cupcake. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown, glassy crust. Move the torch constantly to avoid burning.1/2 cup granulated sugar, 1 kitchen torch
- Allow the caramelized sugar to harden for a minute or two before serving your exquisite Creme Brulee Cheesecake Cupcakes.