Vanilla Bean Crème Brûlée Cheesecake

Vanilla Bean Crème Brûlée Cheesecake Cupcakes blend rich cheesecake with a crisp brûléed topping for a dessert that always feels special at gatherings or as an indulgent treat for yourself Each bite brings the flavor of real vanilla bean in a perfectly portioned individual serving

I first served these at a birthday brunch and everyone went wild for the crunchy top and the creamy middle This is now a must make anytime I want to impress a crowd or treat my family to something fancy

Ingredients

• Graham cracker crumbs: add a salty sweet base and provide structure for the cupcakes Look for golden crumbs without preservatives for the best flavor
• Granulated sugar: brings sweetness to the crust filling and topping Choose extra fine sugar for best dissolving especially when caramelizing
• Unsalted butter: binds the crust and adds a rich buttery taste Always use fresh high quality butter for best results
• Cream cheese: gives that signature tangy creaminess Opt for full fat and ensure it is softened fully for smooth blending
• Eggs: help set the cheesecake and add richness Use large eggs at room temperature so the filling blends evenly
• Sour cream: lightens the texture and adds a subtle tang Full fat sour cream creates the creamiest result
• Heavy cream: creates extra richness and smooth texture Buy real cream not cream alternatives
• Vanilla bean: is the star bringing deep aromatic vanilla notes Slice lengthwise and scrape seeds for beautiful flecks throughout
• Vanilla extract: layers in more vanilla flavor Use pure extract not imitation for best results
• Extra granulated sugar: for the brûlée topping The finer the sugar the more even your caramelized top will be

Step-by-Step Instructions

Crust Prep:

Combine graham cracker crumbs sugar and melted butter in a bowl and stir to coat every crumb The mixture should look like damp sand

Fill Liners:

Scoop about one tablespoon of the crumb mixture into each cupcake liner and press it down firmly with the back of a spoon making a tight even layer

Mix Cheesecake Batter:

In a large mixing bowl beat softened cream cheese with sugar until completely smooth and creamy so there are no lumps Add eggs one by one beating thoroughly after each to avoid streaks Fold in sour cream heavy cream vanilla bean seeds and vanilla extract mix just until combined for a silky batter

Portion the Batter:

Fill cupcake liners three quarters full with batter so each one bakes evenly without spilling over the edges

Bake:

Place muffin tin in the center of a preheated 325 degree oven and bake for 20 to 25 minutes Watch for cheesecake to puff slightly and set in the center a slight jiggle is perfect

Cool and Chill:

Remove the cheesecakes from the oven and cool to room temperature Transfer the tin to the fridge and chill at least two hours so the texture sets fully and flavors meld

Brûlée the Tops:

Right before serving sprinkle a thin even layer of sugar on each cheesecake and use a kitchen torch to melt and caramelize the sugar until deep golden brown Allow to cool for a minute so a crisp shell forms

Pin

There is something special about scraping fresh vanilla bean seeds I always pause to breathe in the aroma and love seeing those tiny black specks pop in the finished cheesecakes One of my most cherished memories was making these with my niece for her first birthday party and watching her eyes widen at her very own cupcake

Storage Tips

Store cheesecakes in an airtight container in the fridge for up to four days Keep the brûléed sugar just for before serving so it stays crisp Leftovers can also be frozen before caramelizing the tops just wrap well and thaw overnight in the fridge

Ingredient Substitutions

You can swap vanilla bean for an extra half teaspoon of quality pure vanilla extract or use vanilla bean paste if whole beans are unavailable If you are out of graham crackers try vanilla wafers or even chocolate cookies for a twist

Serving Suggestions

These look extra special with a few fresh raspberries or sliced strawberries on top right before serving A dollop of whipped cream adds more decadence For celebrations arrange cupcakes on a tiered stand and offer some with chocolate or citrus zest

Cultural Inspiration

Cheesecake and crème brûlée each have proud places in French and American dessert traditions This cupcake merges the creamy richness of cheesecake with the showstopping caramelized sugar top of the finest French brasseries The individual size makes this classic mashup modern approachable and fun

Recipe Questions & Answers

→ What makes these cupcakes unique?

The combination of creamy cheesecake, aromatic vanilla bean, and a crisp brûléed sugar topping creates a distinct textural and flavor experience.

→ How do I achieve the perfect caramelized sugar top?

Sprinkle sugar evenly over chilled cupcakes and use a kitchen torch to caramelize until deep amber, then let it harden for a crisp finish.

→ Can I use vanilla extract instead of vanilla bean?

While extract adds flavor, using vanilla bean provides a stronger, more complex aroma and appealing speckled look.

→ How should I store leftover cupcakes?

Store in an airtight container in the refrigerator and brûlée the sugar topping just before serving for best texture.

→ What type of crust is best for these cupcakes?

A simple graham cracker crust offers buttery, slightly sweet notes that pair well with the creamy filling.