Dreamy Silky Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

Decadent desserts have a way of stealing hearts, and these vanilla bean creme brulee cheesecake cupcakes emerge as the ultimate sweet indulgence.

Creamy cheesecake meets the classic French custard in a delightful fusion that promises pure bliss.

Each bite combines the rich, velvety texture of cheesecake with the caramelized crunch of a traditional creme brulee.

The delicate vanilla bean undertones add an elegant complexity to this irresistible treat.

Smooth cream cheese blends seamlessly with silky custard, creating a dessert that feels both sophisticated and comforting.

Precision in preparation transforms simple ingredients into an extraordinary culinary experience.

Prepare to fall in love with this show-stopping dessert that will leave everyone craving more.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 367 kcal

Servings: 13

Vanilla Cheesecake Cupcake Ingredients

• Graham Cracker Crumbs: Provides a delightful, sweet foundation with classic cookie-like texture.
• Sugar: Enhances the crust's sweetness and helps bind ingredients together.
• Melted Butter: Creates a rich, golden binding agent for crispy crust consistency.

• Cream Cheese: Delivers creamy, tangy base for luxurious cheesecake texture.
• Sugar: Balances cream cheese's tanginess and provides gentle sweetness.
• Vanilla Bean Seeds, Vanilla Bean Paste: Infuses deep, aromatic vanilla flavor with elegant specks.
• Eggs: Ensures smooth, silky texture and helps bind ingredients.
• Heavy Cream: Adds richness and creates ultra-smooth, decadent filling.
• Vanilla Extract: Boosts overall vanilla complexity and depth.

• Granulated Sugar: Creates crisp, golden caramel layer with delightful crunch.
• Optional Fresh Berries, Mint Sprig: Provides elegant garnish and fresh visual appeal.

Tools to Create Creme Brulee Cupcake Centers

• Large mixing bowl: Essential for combining cheesecake ingredients smoothly.
• Electric mixer: Perfect for beating cream cheese until creamy and lump-free.
• Muffin tin: Holds 12 cupcake liners for precise baking.
• Cupcake liners: Prevents sticking and helps with easy removal.
• Kitchen torch: Creates crispy caramel topping with professional finish.
• Small bowl: Useful for mixing graham cracker crust ingredients.
• Measuring cups and spoons: Ensures accurate ingredient quantities.
• Spatula: Helps scrape and evenly distribute mixture.
• Broiler (optional): Alternative method for caramelizing sugar topping.

How to Bake These Cheesecake Cupcakes with a Crunch

• Warm Up the Oven

Crank the oven to a toasty 325F and nestle 12 cupcake liners into your muffin tin.

• Craft the Crumbly Base

Blend graham cracker crumbs with sugar and melted butter into a sandy mixture. Press this delightful base firmly into each cupcake liner, creating a solid foundation.

• Whip Up the Creamy Filling

In a spacious bowl, dance the cream cheese and sugar together until silky smooth. Gently fold in vanilla bean, cracking eggs one by one. Pour in cream and vanilla extract, stirring until the mixture becomes a luxurious dream.

• Bake to Perfection

Lavish each liner with the dreamy cheesecake mixture, filling about three-quarters full. Slide into the oven and bake for 20-25 minutes until centers quiver slightly. Cool completely, then chill in the refrigerator for a couple of hours.

• Create the Crispy Top

Just before serving, dust each cupcake with a sprinkle of sugar. Torch the surface until it transforms into a golden, crackling shell. If you lack a torch, the broiler works its in 1-2 minutes.

• Serve with Flair

Let the caramelized sugar cool and harden. Plate these beauties and add a pop of color with fresh berries or a mint leaf for extra pizzazz.

Flavor Ideas for the Custard or Topping

• Ensure cream cheese is at room temperature for ultra-smooth filling without lumps.
• These cupcakes can be prepared up to 3 days in advance, refrigerated, and caramelized just before serving for maximum freshness.
• Swap graham crackers with gluten-free cookies for a celiac-friendly version. Use low-fat cream cheese and reduce sugar for a lighter alternative.
• Experiment with different bean varieties like Madagascar or Tahitian vanilla for unique taste profiles. Consider adding orange zest or lavender for unexpected flavor complexity.
• If you don't own a kitchen torch, use the broiler method carefully. Place cupcakes 3-4 inches from heat source and watch vigilantly to prevent burning the delicate sugar topping.

Serve These Cupcakes with a Dust of Sugar

• Luxurious Dessert Plating: Create an elegant dessert presentation by placing each cupcake on a small white porcelain plate with a delicate gold rim, highlighting the caramelized sugar top.
• Berry Bliss Pairing: Accompany the cupcakes with a small cluster of fresh raspberries or sliced strawberries on the side, which will complement the rich vanilla bean flavor and add a pop of color.
• Beverage Harmony: Serve alongside a warm cup of French press coffee or a chilled glass of dessert wine like Moscato, which will enhance the creamy texture and sweet caramel notes of the cheesecake cupcakes.
• Seasonal Garnish: During summer, top with a small mint leaf or edible flower to add a fresh, light touch that elevates the visual appeal and provides a subtle aromatic contrast to the rich dessert.

Storage Tips That Keep Cupcakes Chilled and Smooth

• Refrigerate cupcakes in an airtight container for up to 3-4 days. Keep them covered to maintain freshness and prevent absorbing other refrigerator odors.
• Prepare cheesecake cupcakes a day before serving to enhance flavor development. The overnight chilling helps ingredients meld beautifully, creating richer taste profiles.
• Wrap individual cupcakes tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 weeks. Thaw overnight in refrigerator before adding caramelized sugar topping to prevent texture changes.
• Always serve chilled for best taste and texture. Remove from refrigerator just 10-15 minutes before serving to ensure ideal creamy consistency and crisp caramel top.

FAQs

• What is the difference between regular vanilla and vanilla bean seeds?

Vanilla bean seeds offer a more intense, pure vanilla flavor compared to extract. They provide tiny black specks and a richer, more authentic taste directly from the vanilla pod.

• Can I use vanilla extract instead of vanilla bean seeds?

Yes, you can substitute vanilla bean seeds with 1-2 teaspoons of pure vanilla extract. However, the visual appeal and depth of flavor will be slightly different from using actual vanilla bean seeds.

• Do I need a kitchen torch to make the caramelized topping?

No, you can use your oven’s broiler as an alternative. Place the cupcakes close to the broiler for 1-2 minutes, watching carefully to prevent burning. The goal is to create a golden, crispy sugar crust.

• How do I know when the cheesecake cupcakes are perfectly baked?

The centers should be set but slightly jiggly when you gently shake the pan. Overbaking can lead to dry, cracked cheesecake, so remove them from the oven when they’re just set.

Silky Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

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4.8 from 24 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Luxurious vanilla bean creme brulee cheesecake cupcakes blend French pastry techniques with American dessert creativity. Rich custard and caramelized sugar create an elegant, indulgent treat perfect for special celebrations.

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Ingredients

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• 2 large eggs
• 16 oz (454 g) cream cheese, softened
• ½ cup (120 ml) heavy cream
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
• 1 cup (240 ml) graham cracker crumbs
• 4 tbsps (60 ml) unsalted butter, melted
• 2 tbsps (30 ml) granulated sugar
• ¼ cup (60 ml) granulated sugar
• ½ cup (120 ml) granulated sugar
• 1 tsp vanilla extract

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Instructions

1. Oven Preparation: Calibrate oven to 325F (160C) and line a muffin tin with cupcake liners, setting the stage for an exquisite dessert.
2. Graham Cracker Foundation: Blend graham cracker crumbs with sugar and melted butter, creating a cohesive mixture. Press firmly into each liner, establishing a robust, golden base.
3. Cheesecake Filling Composition: Whip cream cheese and sugar until achieving a silken texture. Integrate vanilla bean seeds for aromatic complexity. Fold in eggs methodically, then incorporate heavy cream and vanilla extract, maintaining a delicate, ethereal consistency without overworking the batter.
4. Baking Process: Disperse cheesecake mixture evenly across lined muffin compartments, filling three-quarters full. Bake until centers appear set yet subtly quivering, approximately 20-25 minutes.
5. Cooling and Chilling: Rest cupcakes at ambient temperature, then refrigerate for two hours to solidify structure and intensify flavor profiles.
6. Caramelization Technique: Dust chilled cupcakes with granulated sugar. Transform surface using a kitchen torch to create a lustrous, amber-hued crust. Alternatively, broil briefly with vigilant monitoring to prevent charring.
7. Presentation: Serve immediately post-caramelization, optionally garnishing with fresh berries or a mint leaf to enhance visual and gustatory appeal.

Notes

• Prevent Cheesecake Cracks: Avoid overmixing batter and overbaking to maintain a smooth, crack-free surface. Gently fold ingredients and remove from oven when centers slightly jiggle.
• Torch Technique: Hold kitchen torch 2-3 inches from sugar surface, moving consistently to achieve even caramelization without burning. Practice on a separate surface to master the technique.
• Temperature Control: Use room temperature ingredients to ensure smooth blending and consistent texture. Cold ingredients can create lumpy, uneven cheesecake filling.
• Make-Ahead Strategy: Prepare cupcakes a day in advance and store refrigerated. Add caramelized sugar topping just before serving to maintain crisp caramel shell and prevent softening.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 367
• Sugar: 32 g
• Sodium: 210 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 34 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 80 mg