Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes with a buttery graham crust, creamy vanilla cheesecake filling, and a crisp torched sugar top.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Kitchen torch
- Muffin tin
- Cupcake liner
- Mixing bowl
- Hand mixer
- Spatula
- Measuring cup
- Measuring spoon
- Oven
- Refrigerator
- Spoon
- Airtight container
Ingredients
- 1 cup (115 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (56 g) unsalted butter, melted
- Pinch of fine salt
- 16 oz (455 g) full-fat cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream
- 1 vanilla bean, split and seeds scraped, or 1 tablespoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 cup (50 g) granulated sugar, plus more if needed
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