Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
- 1 vanilla bean pod, split and scraped (or 1 tablespoon vanilla bean paste)
- 1 teaspoon pure vanilla extract
For the Brûlée Topping:
- ¼ cup granulated sugar (about 1 teaspoon per cupcake)
Tools You’ll Need:
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer (hand or stand)
- Kitchen torch (or broiler for alternative method)
- Spoon or tablespoon for portioning crust
Preparation Notes:
- Make sure all dairy ingredients are at room temperature for smooth blending.
- Line muffin tin with high-quality paper liners to avoid sticking and for easy removal.
- If you don’t have vanilla bean pods, substitute with vanilla bean paste or extract for similar flavor.
Instructions
1. Preheat the Oven and Prep the Pan
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Preheat oven to 325°F (160°C).
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Line a 12-cup muffin tin with paper liners.
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Set aside and prepare the crust.
2. Make the Graham Cracker Crust
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In a bowl, combine graham cracker crumbs, sugar, and melted butter.
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Stir until the mixture resembles wet sand.
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Spoon about 1 tablespoon of crust mixture into each cupcake liner.
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Press down firmly using the back of a spoon or your fingers to form a compact base.
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Bake the crusts for 5 minutes, then remove and let cool slightly while preparing the filling.
3. Prepare the Cheesecake Batter
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In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
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Add the sugar and beat again until fully incorporated and no lumps remain.
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Add eggs one at a time, mixing on low speed to avoid overbeating.
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Stir in sour cream and heavy cream.
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Add vanilla bean seeds (or paste) and vanilla extract.
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Mix until the batter is creamy and well blended, scraping the sides of the bowl as needed.
4. Fill the Cupcake Liners and Bake
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Spoon the cheesecake batter into each liner until about ¾ full.
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Tap the muffin pan gently on the counter to release air bubbles.
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Bake for 20–25 minutes or until centers are set but slightly jiggly when shaken.
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Remove from the oven and let cool in the pan for 10 minutes.
5. Chill the Cupcakes
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Transfer the pan to the refrigerator and chill for at least 2–3 hours, preferably overnight.
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This helps the cupcakes firm up and makes them easier to brûlée.
6. Brûlée the Sugar Tops
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Once chilled, remove cupcakes from liners and place on a heat-safe surface.
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Sprinkle about 1 teaspoon of granulated sugar evenly over each cupcake.
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Use a kitchen torch to caramelize the sugar, moving in small circles and keeping the flame about 2 inches away.
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Let the tops harden for 5 minutes before serving.
Notes
- Use room-temperature ingredients: This ensures a smooth, lump-free batter.
- Avoid overbeating: Mix until just combined to prevent incorporating too much air, which can cause cracks.
- Use high-quality vanilla: If using vanilla bean paste, check that it contains real seeds for authentic flavor.
- If you don’t have a kitchen torch: You can use a broiler. Place cupcakes 3–5 inches below the broiler and watch closely. Sugar should bubble and caramelize in less than a minute—do not walk away.
- Crust options: For a twist, try chocolate cookie crumbs or finely ground digestive biscuits instead of graham crackers.
- Chilling time is key: Allowing the cupcakes to rest in the fridge improves both texture and flavor. Do not skip or rush this step.
- Avoid paper sticking: Use nonstick or silicone liners for a cleaner release, or lightly spray standard liners with nonstick spray.
- Prep Time: 25 minutes
- Cook Time: 25 minutes