Crème Brûlée Cheesecake Cupcakes Recipe
Indulge in the rich and creamy fusion of Crème Brûlée and Cheesecake with these delightful Crème Brûlée Cheesecake Cupcakes. A perfect combination of velvety cheesecake filling, crunchy brûlée topping, and a buttery graham cracker crust in a convenient cupcake form.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons granulated sugar for brûlée topping
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press mixture into each liner and bake for 5 minutes.
- Prepare cheesecake filling: Beat cream cheese until smooth. Add 1/2 cup sugar, then eggs one at a time. Mix in sour cream, vanilla, and salt until smooth.
- Fill and bake: Divide filling among liners and bake for 18–22 minutes until set. Cool, then chill for at least 4 hours.
- Brûlée topping: Sprinkle sugar over each cheesecake and caramelize with a torch. Let sit before serving.
Notes
- For best results, use a kitchen torch for the brûlée topping. If you don’t have one, broil briefly in the oven while watching closely.
- You can also add a hint of citrus zest to the filling for extra brightness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 16g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
