Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- 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, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for caramelizing tops)
- Optional garnish: fresh berries, mint leaves, or whipped cream
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, salt, and melted butter. Press about 1 tablespoon into each liner. Bake 5–7 minutes and let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Blend in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until creamy.
- Pour batter over cooled crusts, filling each liner about 3/4 full. Bake 20–25 minutes until centers are set but slightly jiggly. Turn off oven, leave door ajar, and let rest 10 minutes. Cool to room temperature, then chill at least 2 hours or overnight.
- Before serving, sprinkle 1 teaspoon sugar over each cupcake. Caramelize using a kitchen torch or broil 1–2 minutes until golden and crisp. Let stand 5 minutes to harden.
- Serve chilled with whipped cream, berries, or mint garnish if desired.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze without the sugar topping for up to 1 month; thaw overnight before caramelizing.
- Place a pan of hot water on the lower rack while baking to prevent cracks.
- Beat cream cheese thoroughly before adding other ingredients for an ultra-smooth texture.
- Torch sugar topping just before serving for the best crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian