Description

These Creme Brulee Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crunchy graham cracker crust and a caramelized sugar topping, reminiscent of the beloved creme brulee dessert. Perfectly portioned for individual servings, these cupcakes offer a delightful balance of textures and flavors, baked to silky perfection and topped with a crisp, golden sugar crust.

Ingredients

Scale

Crust

9 graham crackers, finely crushed (equivalent to 1 sleeve)
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar

Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1 pinch of salt

Topping

1/3 cup super fine sugar (for caramelizing)

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Instructions

Preheat Oven: Preheat the oven to 275°F (135°C) and line a muffin tin with cupcake liners to prepare for baking.
Make Crust: In a bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter. Mix well until evenly combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust base.
Prepare Filling: Beat the softened cream cheese along with the granulated sugar until the mixture is smooth and creamy. Add the vanilla extract, whole egg, egg yolks, sour cream, and a pinch of salt. Continue mixing until the batter is smooth and well incorporated.
Fill Cupcakes: Spoon the cheesecake batter into the prepared cupcake liners, filling them about three-quarters full to allow room for slight rise during baking.
Bake: Bake the cupcakes in the preheated oven for 22 to 25 minutes, or until the filling is just set and no longer jiggles. Remove and allow them to cool completely in the tin to set further.
Caramelize Sugar Topping: Once the cupcakes have cooled and been removed from their wrappers, sprinkle about 1 teaspoon of super fine sugar evenly over the top of each cupcake. Using a kitchen torch or placing them briefly under a broiler, caramelize the sugar until it melts and forms a golden, crisp crust, replicating the classic creme brulee topping.
Serve: Chill the cupcakes before serving to ensure the texture is firm and the caramelized sugar topping remains crisp.

Notes

Ensure the cream cheese is softened to room temperature for smoother batter and even baking.
Use super fine sugar for the topping as it melts and caramelizes more evenly compared to granulated sugar.
If you don’t have a kitchen torch, use the broiler method carefully to avoid burning the sugar.
Allow cupcakes to cool completely before caramelizing the sugar to prevent melting or dissolving the topping.
These cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving for best flavor.