🤍 Vanilla Bean Crème Brûlée Cheesecake Cupcakes

🧁 Ingredients

For the Crust:

1 cup graham cracker crumbs

2 tbsp sugar

4 tbsp melted butter

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

½ cup granulated sugar

2 eggs

½ cup heavy cream

1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)

1 tsp pure vanilla extract

Pinch of salt

For the Brûlée Top:

½ cup granulated sugar (for caramelizing)

👩‍🍳 Instructions

1️⃣ Prepare the Crust

Preheat oven to 325°F (160°C).

Line a muffin tin with cupcake liners.

Mix graham crumbs, sugar, and melted butter.

Press about 1 tablespoon into each liner.

Bake 5 minutes, then set aside.

2️⃣ Make the Cheesecake Filling

Beat cream cheese until smooth and creamy.

Add sugar and mix well.

Add eggs one at a time (don’t overmix).

Mix in heavy cream, vanilla bean paste, vanilla extract, and salt.

Spoon filling over crusts, filling almost to the top.

3️⃣ Bake

Bake 18–22 minutes until centers are slightly jiggly.

Cool at room temperature, then refrigerate at least 4 hours (overnight = best texture).

4️⃣ The Crème Brûlée Moment 🔥

Before serving, sprinkle about 1 teaspoon sugar evenly on top of each cheesecake.

Use a kitchen torch to caramelize the sugar until golden and crisp.

Let sit 2–3 minutes to harden.

(If no torch: broil carefully for 1–2 minutes, watching closely.)