Description
Indulge in the creamy richness of cheesecake combined with the sophisticated charm of classic crème brûlée in these delightful cupcakes.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup granulated sugar for caramelizing
Instructions
- Preheat the oven to 325°F (160°C) and line your cupcake pan with liners.
- Prepare the crust by mixing graham cracker crumbs with melted butter and pressing it into the bottom of each liner.
- Make the cheesecake batter by beating the cream cheese until smooth, then adding sugar and vanilla.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream until fully combined.
- Fill the liners with the cheesecake batter until 3/4 full.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Caramelize the sugar topping just before serving using a kitchen torch.
- Enjoy your Crème Brûlée Cheesecake Cupcakes with joy!
Notes
Make-ahead tips: Prepare the cupcakes a day ahead and store them in the fridge. Caramelize the sugar just before serving for the best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg