Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- For the Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of each liner. Bake for 5 minutes, then set aside.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and heavy cream until creamy.
- Fill each liner about three-quarters full with batter. Bake 18–20 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate at least 2 hours or overnight.
- Sprinkle about 1 teaspoon sugar over each cheesecake. Use a kitchen torch to caramelize until golden and crisp.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth texture.
- If you don’t have a torch, place under a broiler briefly to caramelize—watch carefully to prevent burning.
- Chill thoroughly before adding the brûlée topping for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian