Ingredients
- Crust: 1 cup graham cracker crumbs, 2 tbsp granulated sugar, 4 tbsp unsalted butter melted
- Cheesecake Filling: 16 oz cream cheese softened, 1/2 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 1/2 cup heavy cream, 1 vanilla bean (seeds scraped), 1 tsp vanilla extract
- Crème Brûlée Topping: 1/4 cup granulated sugar
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter. Press 1 tbsp into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, heavy cream, vanilla bean seeds, and vanilla extract.
- Fill cupcakes 3/4 full with cheesecake batter over crust.
- Bake 20-25 minutes until centers are set and tops slightly puffed. Cool to room temperature, then refrigerate at least 2 hours.
- Sprinkle 1 tsp sugar on each cupcake and use a kitchen torch to caramelize. Let harden a few minutes.
- Serve chilled and enjoy!
Notes
- Use room temperature ingredients for a smooth, lump-free filling.
- Move the kitchen torch in a circular motion for even caramelization without burning.
- Chill fully to help the cheesecake set and enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American