Vanilla Bean Crème Brûlée Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1/4 cup sour cream
07 -
1 tablespoon all-purpose flour
08 -
1 vanilla bean, seeds scraped
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
→ Crème Brûlée Topping
11 -
1/4 cup granulated sugar
# Instructions:
01 -
Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press roughly 1 tablespoon of the mixture firmly into the base of each liner. Bake for 5 minutes, then set aside to cool.
02 -
Using an electric mixer, beat softened cream cheese and granulated sugar until completely smooth and creamy. Blend in sour cream, all-purpose flour, and vanilla bean seeds until well incorporated. Add eggs one at a time, mixing between each addition. Stir in vanilla extract until batter is velvety and uniform.
03 -
Divide cheesecake batter evenly among prepared liners, filling almost to the top. Bake for 18–22 minutes, or until centers are just set and slightly wobbly. Remove pan from the oven and let cupcakes cool to room temperature before refrigerating for at least 2 hours.
04 -
When ready to serve, sprinkle a thin and even layer of granulated sugar over each chilled cheesecake cupcake. Use a kitchen torch to caramelize the sugar by moving the flame in small circles until the sugar melts and becomes golden brown. Wait a moment for the sugar shell to harden before serving.
# Notes:
01 -
For best texture, allow cheesecakes to chill thoroughly before caramelizing the tops.