Description
Indulge in these delightful Creme Brulee Cheesecake Cupcakes featuring a buttery graham cracker crust, smooth and creamy cheesecake filling, and a perfectly caramelized sugar topping for a deliciously elegant dessert experience in convenient cupcake form.
Ingredients
Scale
Crust
- 9 graham crackers, finely crushed (equivalent to 1 sleeve)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- 1/2 cup sour cream
- 1 pinch of salt
Topping
- 1/3 cup super fine sugar (for caramelizing)
Instructions
- Preheating and Preparation: Preheat your oven to 275°F (135°C) and line a muffin tin with cupcake liners to prepare for baking.
- Crust Formation: In a mixing bowl, combine the finely crushed graham crackers, 1/4 cup granulated sugar, and melted butter. Stir until well mixed, then press this mixture firmly into the bottom of each cupcake liner to form the crust.
- Cheesecake Filling Preparation: Using a mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the vanilla extract, one large egg, two egg yolks, sour cream, and a pinch of salt; continue mixing until the batter is evenly combined and silky.
- Filling the Cupcake Liners: Spoon the cheesecake batter into the prepared cupcake liners, filling each about three-quarters full for even baking and perfect texture.
- Baking: Place the muffin tin in the preheated oven and bake the cupcakes for 22 to 25 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow them to cool completely inside the tin.
- Finalizing the Cupcakes: After cooling, carefully remove the cupcakes from the liners. Sprinkle about 1 teaspoon of superfine sugar evenly on top of each cupcake and caramelize the sugar using a kitchen torch or by placing them under a broiler until the sugar melts and turns golden and crisp. Chill before serving for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Press the crust firmly to avoid it falling apart when eating.
- If you don’t have superfine sugar for caramelizing, you can pulse regular granulated sugar in a blender to achieve the right texture.
- Use a kitchen torch for best caramelizing results; otherwise, carefully broil but watch closely to prevent burning.
- Allow cupcakes to chill for at least an hour after caramelizing for the sugar crust to harden properly.
- These cupcakes can be stored refrigerated in an airtight container for up to 3 days.
