#Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch
These scrumptious Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch are sure to leave your taste buds enchanted. As if petite cheesecake cupcakes aren’t delightful enough, a layer of crème brûlée crunch introduces an element of surprise and a contrasting texture to the dish. Get ready to bake these for your next special occasion!
**Time total: 2 hours 40 minutes
Prep Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 2 hours**
###Why Make This Recipe
Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch combine the best of two classic desserts – cheesecake and crème brûlée – into a single, delightful cupcake. The cupcakes are creamy, aromatic with the richness of vanilla, and crowned with a crunchy crème brûlée topping that is as delightful to break into as it is to savor.
###How to Make Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch
Creating these decadent cheesecake cupcakes can be a fun and rewarding baking project. They require basic ingredients and the steps are simple enough for even beginner bakers to follow.
###Ingredients
– For the cheesecake cupcakes: 1 cup of graham cracker crumbs, 3 tbsp of unsalted butter (melted), 16 oz of cream cheese (softened), 1/2 cup of granulated sugar, Seeds from 1 vanilla bean (or 2 tsp vanilla bean paste), 2 large eggs, 1/4 cup of sour cream, and 1 tsp of lemon juice.
– For the Crème Brûlée Topping: 6 tbsp of granulated sugar.
###Directions
1. Begin with preheating the oven to 325°F and lining a muffin tin with cupcake liners.
2. Create the crust by mixing graham cracker crumbs with melted butter, and pressing about a tablespoon of the mixture into each liner.
3. Beat the cream cheese and sugar until it’s a smooth blend. Add the vanilla bean seeds, eggs, sour cream, and lemon juice and mix well.
4. Bake for 18 to 20 minutes, allow it to cool and chill it in the refrigerator.
5. Sprinkle sugar over each chilled cupcake and caramelize with a kitchen torch until it’s golden and crisp.
###How to Serve Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch
After letting the brûlée topping cool and harden, serve these glamourous cupcakes as they are. The contrast between the creamy cheesecake and the crackling sugar top is a delight!
###How to Store Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch
Keep the cupcakes in an airtight container in the fridge. Add the crème brûlée topping just before serving.
###Tips to Make Vanilla Bean Cheesecake Cupcakes with Crème Brûlée Crunch
– Make sure all your ingredients are at room temperature before starting. This ensures that everything combines smoothly and evenly.
– A water bath is not necessary for cupcakes, but do not overbake them. When they just set, they’re done!
###Variations
For a citrus twist, add some lemon zest to your batter. For a chocolate version, substitute the graham cracker crumbs with oreo crumbs – the possibilities are endless!
###FAQs
1. **How can I tell if my cheesecake cupcakes are done?**
They are done when the centers are just set – they may still wobble a bit, but that’s okay!
2. **Are cheesecake cupcakes supposed to be deflated after they cool down?**
A little bit is okay, but if they significantly deflate, they might have been overbaked.
3. **How many cupcakes can this recipe make?**
This recipe makes 12 cupcakes.