Description
A simple yet luxurious dessert, Crème Brûlée Cheesecake Cupcakes combine the creamy texture of cheesecake with the caramelized sugar topping of classic crème brûlée, all in a convenient single-serve format.
Ingredients
Scale
- 9 graham crackers (1 sleeve), finely crushed
- 6 tablespoons melted butter
- 1/4 cup granulated sugar
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 egg yolks
- 1/2 cup sour cream
- 1 pinch salt
- 1/3 cup superfine sugar (for topping)
Instructions
- Preheat oven to 275°F and line a muffin tin with cupcake liners.
- Combine crushed graham crackers, melted butter, and sugar to form the crust. Divide and press into the bottom of each liner.
- In a large bowl, beat the cream cheese and granulated sugar until smooth. Add vanilla, egg, yolks, sour cream, and salt; mix until fully combined.
- Spoon the cheesecake batter into the liners, filling each about 3/4 full.
- Bake for 22–25 minutes until the centers are set but slightly jiggly. Cool completely in the pan, then chill in the fridge for at least 2 hours.
- Remove liners and sprinkle superfine sugar on top of each cupcake. Caramelize using a kitchen torch or under the broiler, watching closely.
Notes
- Use the oven broiler if you don’t have a kitchen torch, but monitor closely to avoid burning.
- Chill the cupcakes completely before adding the sugar topping for best texture.
- For a gluten-free version, substitute the graham crackers with gluten-free cookies or granola.
- You can substitute sour cream with Greek yogurt or ricotta cheese if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 331
- Sugar: 22g
- Sodium: 246mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 0.4g
- Protein: 4g
- Cholesterol: 105mg