Description
Creamy vanilla bean cheesecake cupcakes with a crackly caramelized sugar top—two classic desserts in one elegant bite.
Ingredients
Scale
- 8 oz cream cheese
- 1 vanilla bean (or 1 tsp vanilla bean paste)
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 tbsp cornstarch (optional, for structure)
Instructions
- Mix graham cracker crumbs with melted butter and press into lined muffin tin; bake briefly to set.
- Beat cream cheese with sugar and vanilla bean until smooth.
- Add eggs one at a time, then mix in sour cream and heavy cream.
- Pour cheesecake batter over crusts and bake until just set with a slight jiggle.
- Cool completely, then chill at least 2 hours.
- Pipe or spoon extra cheesecake cream on top if desired.
- Sprinkle granulated sugar evenly and torch until caramelized and glassy.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Use a kitchen torch for best results when caramelizing the sugar.
- Chilling the cupcakes is essential for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg