Skip to contentInstructions
1. Preheat the Oven
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Make the Crust
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, packing it down firmly.
- Bake the crusts for 5-7 minutes until set, then remove from the oven and let cool.
3. Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla bean paste, vanilla extract, sour cream, and heavy cream until fully combined and smooth.
4. Fill the Cupcake Liners
- Spoon the cheesecake filling evenly into each cupcake liner, filling them almost to the top.
5. Bake the Cheesecake Cupcakes
- Bake in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cupcakes cool in the oven for about 15 minutes.
- Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight.
6. Add the Crème Brûlée Topping
- Once the cheesecake cupcakes are fully chilled, sprinkle about ½ teaspoon of granulated sugar evenly over the top of each cupcake.
- Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown layer. Let the sugar topping cool and harden for a minute or two.
7. Serve
- Serve the cupcakes chilled for the best texture, enjoying the creamy cheesecake and the crackling caramelized sugar topping.
