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These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine two classic desserts into one elegant treat that will impress at any gathering. The rich creaminess of cheesecake meets the crackling sugar topping of crème brûlée in perfect handheld portions.
I first created these for my sister's bridal shower and they were such a hit that guests were sneaking extras into their purses. The combination of smooth vanilla cheesecake with that signature crackly brûléed top creates a magical contrast of textures that everyone remembers.
Ingredients
- Graham cracker crumbs: Fresh graham crackers pulsed in a food processor give the best flavor for the crust
- Butter: Use unsalted butter for best control over the final flavor
- Cream cheese: Full fat cream cheese produces the richest texture for traditional cheesecake flavor
- Sugar: Regular granulated sugar works perfectly in the filling
- Vanilla bean: The star ingredient that elevates these cupcakes with authentic specks and intense flavor
- Eggs: Room temperature eggs incorporate more smoothly into the batter
- Heavy cream: Creates a silky smooth texture and helps prevent cracking
- Granulated sugar for topping: Use a thin even layer for the perfect crackly caramelized finish
Step-by-Step Instructions
- Prepare the crust:
- Combine the graham cracker crumbs thoroughly with melted butter until the mixture resembles wet sand. Press firmly into the bottom of each cupcake liner using the back of a measuring spoon to create an even compact layer that will hold together when serving.
- Mix the filling:
- Beat the cream cheese on medium speed for at least 2 minutes until completely smooth with no lumps remaining. Add the sugar and vanilla bean seeds and continue mixing until fully incorporated and slightly fluffy. The vanilla bean seeds should be evenly distributed throughout the mixture creating beautiful specks.
- Add eggs and cream:
- Add each egg individually, mixing on low speed just until incorporated before adding the next. Overmixing after adding eggs can incorporate too much air and cause cracks. Gently fold in the heavy cream using a spatula until the batter is silky and pourable.
- Bake to perfection:
- Fill each cupcake liner about three quarters full, leaving room for the cheesecake to rise slightly. Bake in the preheated oven just until the centers are set but still have a slight jiggle, similar to set Jello. The tops should not be browned.
- Create the brûlée topping:
- Once completely cooled, sprinkle a thin even layer of granulated sugar over each cheesecake. Hold a kitchen torch about 2 inches from the surface and move it constantly in small circles until the sugar melts and turns a deep amber color. Let cool for a minute until the sugar hardens into a crisp shell.
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The vanilla bean is truly the heart of this recipe. I splurge on Madagascar vanilla beans whenever possible for their complex flavor profile and abundance of tiny seeds. The first time I made these for my husband, he asked if I had sprinkled chocolate throughout because he had never seen real vanilla bean before. Now he insists on the real thing for special occasion desserts.
Make-Ahead Options
These cheesecake cupcakes can be prepared completely through the baking and cooling stages up to three days in advance. Store them covered in the refrigerator without the sugar topping. The brûlée process should be done shortly before serving to maintain that perfect crackling sugar shell. If you torch the sugar too far in advance, it may begin to soften from the moisture in the cheesecake.
Vanilla Bean Substitutions
While real vanilla beans provide the most authentic flavor and those beautiful specks throughout your cheesecake, they can be expensive and sometimes difficult to find. You can substitute with 1½ teaspoons of pure vanilla extract or 1 tablespoon of vanilla bean paste which still provides some of those characteristic flecks. Avoid imitation vanilla extract if possible as the flavor difference is quite noticeable in this delicate dessert.
Serving Suggestions
These elegant little cheesecakes deserve a special presentation. Serve them on small dessert plates with fresh berries scattered around or a small dollop of lightly sweetened whipped cream on the side. A mint leaf provides a beautiful color contrast. For an extra indulgent touch, drizzle a small amount of salted caramel sauce around the plate. These pair beautifully with dessert wines like Sauternes or a good quality espresso.
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Frequently Asked Questions
- → Can I make these Vanilla Bean Crème Brûlée Cheesecake Cupcakes without a kitchen torch?
Yes, you can use your oven's broiler instead of a kitchen torch. Place the sugar-topped cheesecakes on the highest rack, about 2-3 inches from the broiler element. Watch carefully as they caramelize - it will take only 1-2 minutes. Be warned that the broiler method may heat the cheesecake more than torching, so you might want to chill them thoroughly beforehand.
- → How far in advance can I make these cheesecake cupcakes?
The cheesecake cupcakes can be made up to 2 days in advance and stored in the refrigerator. For best results, wait to add and caramelize the sugar topping until shortly before serving to maintain that perfect crackable texture.
- → Can I substitute vanilla extract for the vanilla bean?
Yes, you can substitute 1-2 teaspoons of pure vanilla extract for the vanilla bean. The flavor will still be delicious, though you'll miss the visual appeal of the vanilla bean specks and some of the complex flavor notes that whole vanilla beans provide.
- → Why did my cheesecake cupcakes crack on top?
Cheesecakes often crack from sudden temperature changes or overmixing. Try using room temperature ingredients, mixing just until combined, baking at the proper temperature, and allowing them to cool gradually. The good news is that any cracks will be hidden under the caramelized sugar topping!
- → How can I tell when the cheesecake cupcakes are properly baked?
The cheesecake cupcakes are done when the edges appear set but the centers still have a slight jiggle when gently shaken. They'll continue to set as they cool. Overbaking can cause them to become dry and crack, so it's better to slightly underbake than overbake.
- → What's the best way to store leftover cheesecake cupcakes?
Store leftover cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days. Note that once the sugar topping has been caramelized, it will gradually soften in the refrigerator, losing some of its signature crunch.