Description
These Vanilla Bean Cheesecake Cupcakes are a luscious, creamy dessert perfect for any occasion. Featuring a buttery graham cracker crust and rich vanilla bean-infused cheesecake filling, these cupcakes are topped with whipped cream and fresh berries for an elegant and satisfying treat that’s sure to delight your sweet tooth.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeds scraped
Toppings
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners to prepare for baking.
- Prepare crust mixture: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla extract until evenly coated, resembling wet sand.
- Form crusts: Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner.
- Bake crusts: Bake the crusts for 8-10 minutes until lightly golden, then remove and allow to cool.
- Beat cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar: Mix in granulated sugar until well combined, scraping down the bowl sides as needed.
- Incorporate sour cream: Add sour cream and mix until fully blended into the cream cheese mixture.
- Add eggs: Add eggs one at a time, mixing on low speed after each to combine without overmixing.
- Add flour: Sprinkle in flour and mix until just incorporated.
- Flavor with vanilla: Add vanilla extract and the scraped seeds from the vanilla bean, mixing thoroughly.
- Fill cupcake liners: Once crusts are cooled, fill each liner with cheesecake batter, leaving about ¼ inch space at the top.
- Remove air bubbles: Gently tap the muffin tin on the counter to eliminate air bubbles from the batter.
- Bake cheesecake: Bake for 18-20 minutes until edges are set but centers still jiggle slightly.
- Cool in oven: Turn off oven, crack door open, and let cupcakes cool inside for 30 minutes to prevent cracking.
- Cool and chill: Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours or overnight to set.
- Add toppings: Top each chilled cheesecake cupcake with whipped cream, fresh berries, and chocolate shavings before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth batter.
- Do not overbake the cheesecake to maintain creamy texture; centers should be slightly jiggly when done.
- Chilling overnight enhances flavor and texture.
- You can substitute sour cream with Greek yogurt for a tangier taste.
- Use fresh vanilla bean seeds for the best natural flavor.
- To avoid cracks, allow cupcakes to cool gradually in the oven before removing.
