Description
A decadent fusion dessert combining creamy vanilla bean cheesecake with a caramelized crème brûlée topping, baked in individual cupcake portions for a perfect single-serve treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup turbinado sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.
- Mix graham cracker crumbs with melted butter until combined. Press about 1 tablespoon into the bottom of each liner to form a crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in vanilla bean seeds, sour cream, and heavy cream until fully incorporated and creamy.
- Divide the cheesecake batter evenly among the liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the centers are set but still slightly jiggly. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle about 1 teaspoon of turbinado sugar evenly over each cupcake. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let cool for 1 minute before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American