1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
Use the back of a spoon to compact the crumbs.
3. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
4. Fill the Cupcakes:
Pour the cheesecake batter over the crust in each cupcake liner, filling them about ¾ full.
5. Bake:
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
Remove from the oven and allow the cupcakes to cool to room temperature.
Refrigerate for at least 2 hours or until fully chilled.
6. Add the Crème Brûlée Topping:
Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake.
Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color.
Let the sugar harden for a few minutes.
7. Serve:
Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the creamy, crunchy goodness!
Tips for Success:
Chilling is key! Be sure to refrigerate the cupcakes for at least 2 hours before adding the caramelized topping to allow them to set perfectly.
If you don’t have a kitchen torch, you can also place the cupcakes under the broiler for a few minutes to caramelize the sugar, but watch them closely to prevent burning!
These cupcakes are the perfect balance of rich cheesecake and delicate vanilla flavors, with a crisp, sugary top that adds an irresistible texture.
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