Description
Delicious cupcakes that combine the creamy richness of cheesecake with a crispy crèe brûlée topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 16 oz cream cheese
- 3/4 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup caramel sauce
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter, then press into the bottom of cupcake liners to form a crust.
- Beat together cream cheese, granulated sugar, and vanilla bean paste until smooth in a separate bowl.
- Add the eggs one at a time, mixing well after each.
- Stir in sour cream and heavy cream until fully combined.
- Pour the cream cheese mixture over the crust in cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes, until the center is set but slightly jiggly.
- Remove from oven and allow to cool, then chill in the refrigerator for a few hours or until firm.
- Sprinkle brown sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy before serving.
- Drizzle with caramel sauce and enjoy!
Notes
Store in an airtight container in the refrigerator for up to three days. Freeze without caramel topping for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg