If you’re looking to wow your guests with something a little more special this holiday season, these Crème Brûlée Cheesecake Cupcakes are the perfect way to do it. Imagine the rich, velvety texture of a classic cheesecake combined with the elegance of a crème brûlée topping—each bite is a little piece of indulgence. Whether you’re celebrating with family, friends, or just treating yourself, these cupcakes will definitely steal the show.
Why You’ll Love This Recipe?
These Crème Brûlée Cheesecake Cupcakes are the best of both worlds. You get the creamy, tangy goodness of a traditional cheesecake with a delightful twist—burnt sugar on top, just like in a crème brûlée! The cupcake portion is perfectly fluffy and light, while the cheesecake filling is rich and smooth. The golden caramelized sugar topping gives a satisfying crunch that makes every bite exciting. Trust me, it’s an unforgettable dessert that will have everyone coming back for more.
Ingredients
(You’ll find the full list of ingredients below in the recipe card.)
Here’s a quick rundown of what you’ll need to make these irresistible cupcakes:
- Graham cracker crumbs
- Sugar
- Butter
- Cream cheese
- Sour cream
- Eggs
- Heavy cream
- Vanilla extract
- Brown sugar (for the crème brûlée topping)
You’re in for a treat with this blend of simple, yet luxurious ingredients!
Directions
Step 1: Prepare the Cupcake Base
Start by preheating your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners, making sure each liner is filled with about a tablespoon of graham cracker crumbs. Then, press down gently with the back of a spoon to create an even crust. This will give you that classic cheesecake base, with a nice crunch to balance the creamy filling.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat again until fully combined. Then, add in the sour cream, eggs, heavy cream, and vanilla extract, and mix until everything is well incorporated. The batter should be smooth and slightly thick.
Step 3: Fill the Cupcake Liners
Spoon the cheesecake mixture over the graham cracker crust in each cupcake liner, filling about 3/4 of the way. This allows room for the cheesecake to puff up just slightly as it bakes, giving you that perfect dome shape. Once filled, gently tap the muffin tin on the counter to remove any air bubbles.
Step 4: Bake and Cool
Place the muffin tin in the oven and bake for about 20-25 minutes. The cupcakes should look set but still have a slight jiggle in the center—don’t worry, they will firm up as they cool. Allow them to cool at room temperature for a bit, then transfer them to the refrigerator and chill for at least 4 hours, preferably overnight. This helps the cheesecake set perfectly.
Step 5: Caramelize the Sugar Topping
Once your cupcakes are fully chilled, it’s time to add the crème brûlée topping! Sprinkle a thin, even layer of brown sugar on top of each cupcake. To achieve that signature caramelized crust, use a kitchen torch to carefully melt and brown the sugar. If you don’t have a torch, you can place the cupcakes under a broiler for just a minute or two—keep an eye on them, as they can burn quickly.
Step 6: Serve and Enjoy
Let the cupcakes cool for a few minutes after torching, so the sugar hardens into that satisfying crackly layer. Then, they’re ready to serve! These cupcakes are perfect as a festive holiday treat or as a special dessert for any occasion.
Expert Tips and Tricks
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you begin. This ensures that the batter will be smooth and there won’t be any lumps.
- Don’t Overbake: When baking the cheesecake portion, keep a close eye on them to make sure they don’t overbake. They should be set but still have a slight jiggle in the center. Overbaking can cause the cheesecake to crack.
- Chill Overnight: If you can, chill the cupcakes overnight. This extra time helps the flavors meld together and ensures the cheesecake filling is nice and firm.
- Caramelizing Sugar: If you’re using a torch, be sure to use a butane kitchen torch for even caramelization. If you don’t have one, a broiler works too, but be very careful not to burn the sugar!
Recipe Variations and Possible Substitutions
- Crust Options: If you’re not a fan of graham crackers, try using crushed vanilla cookies, or even shortbread cookies for a different flavor. You can also go gluten-free by using gluten-free cookies for the crust.
- Flavor Add-ins: For a fun twist, you could add some fresh fruit on top of the cheesecake filling before torching the sugar, like raspberries or strawberries. A drizzle of chocolate syrup would also be a delicious addition.
- Dairy-Free: To make this recipe dairy-free, you can use dairy-free cream cheese and heavy cream alternatives. Just make sure to check the consistency of the batter, as some dairy-free products are thinner than regular dairy versions.
Serving and Pairing Suggestions
These Crème Brûlée Cheesecake Cupcakes are rich enough to stand alone, but they also pair beautifully with a glass of sparkling wine or a rich cup of coffee. If you’re serving them during the holidays, they would go wonderfully with a warm spiced cider or even a glass of dessert wine like port. They’re perfect for parties, holiday dinners, or just a cozy night in with family.
Storage and Reheating Tips
- Storage: Keep these cupcakes refrigerated in an airtight container for up to 4 days. The cheesecake filling will stay creamy, and the caramelized sugar will maintain its crunchy texture for a few days.
- Freezing: You can also freeze the cupcakes before caramelizing the sugar. Simply bake the cupcakes, cool them, and then freeze them for up to 3 months. When you’re ready to serve, let them thaw in the fridge overnight and then torch the sugar just before serving.
- Reheating: If you’ve already caramelized the sugar and need to store them, avoid reheating as the sugar will lose its crispy texture. It’s best enjoyed cold, straight from the fridge.
4 FAQs
- Can I make these Crème Brûlée Cheesecake Cupcakes ahead of time? Absolutely! In fact, they’re best when made the day before, as the cheesecake needs time to chill and set. You can also freeze them before adding the caramelized sugar for later use.
- How can I prevent the cheesecake from cracking? Don’t overbake the cupcakes and make sure they have a slight jiggle in the center when you take them out of the oven. Also, avoid opening the oven door while baking to prevent any sudden temperature changes.
- Can I use a regular torch instead of a kitchen torch? A kitchen torch works best for caramelizing the sugar, but if you don’t have one, you can use your oven’s broiler. Just keep a close eye on the cupcakes to prevent burning.
- Can I use a different topping besides caramelized sugar? Sure! You could top these cupcakes with fresh berries, whipped cream, or even a drizzle of chocolate ganache for a different spin on this delicious treat.
Conclusion
These Crème Brûlée Cheesecake Cupcakes are the ultimate dessert for anyone looking to impress their guests with something both decadent and elegant. With their creamy cheesecake base and crunchy caramelized sugar topping, they’re a true crowd-pleaser. Whether it’s the holiday season or any special occasion, these cupcakes will definitely leave everyone asking for the recipe!
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Crème Brûlée Cheesecake Cupcakes: A Decadent Holiday Treat
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes (includes chilling time)
- Yield: 12 cupcakes (Serves 4-6 people) 1x
- Category: Dessert / Holiday
- Method: Baking, Caramelizing
- Cuisine: French-American Fusion
- Diet: Vegetarian
Description
These Crème Brûlée Cheesecake Cupcakes are the perfect blend of two classic desserts—creamy cheesecake and the crispy, caramelized top of crème brûlée. The rich, velvety filling sits on a graham cracker crust, topped with a layer of caramelized sugar that adds a satisfying crunch. Perfect for the holiday season or any special occasion, these cupcakes will impress your guests with both their flavor and presentation.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
For the crème brûlée topping:
- 1/2 cup granulated sugar (for caramelizing)
Instructions
- Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners and set aside.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until fully combined. Scoop a heaping tablespoon of the mixture into each cupcake liner and press it down firmly to form a crust. Bake for 8 minutes, then remove from the oven and let cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs (one at a time), vanilla extract, lemon juice, and heavy cream. Beat until smooth and fully combined.
- Fill the cupcakes: Spoon the cheesecake filling into each cupcake liner on top of the cooled crust. Fill almost to the top, leaving about 1/4 inch space.
- Bake: Bake for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely.
- Caramelize the sugar topping: Once the cupcakes are completely cooled, sprinkle an even layer of granulated sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar by heating it until it melts and turns golden brown. If you don’t have a kitchen torch, you can place them under a broiler for about 1-2 minutes—watch closely to avoid burning!
- Chill: Place the cupcakes in the refrigerator for at least 2 hours to set the filling before serving.
Notes
- Make sure the cheesecake filling is smooth before filling the cupcake liners to avoid any lumps.
- If you don’t have a kitchen torch, you can also caramelize the sugar under the broiler, but be sure to keep an eye on it to avoid burning.
- These cupcakes can be made in advance and stored in the fridge for up to 2-3 days.
- You can top the cupcakes with a few fresh berries or whipped cream for added decoration and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg