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
Units
Scale
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