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.
Notes
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.
