Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 12
Enjoy the delicious flavors of creme brûlée in these mini cheesecake cupcakes. Creme brûlée is a heavenly dessert and one of my absolute favorites. These tasty cupcakes are my little creme brûlée. I always whip up a double batch and store the other half to enjoy later. These cupcakes can also be made 2 to 3 days ahead. When ready to serve, sprinkle the fine sugar on each top and caramelize.
INGREDIENTS
Graham Cracker Crust:
6 tbsp melted butter
1/4 c. granulated sugar
9 Graham crackers 1 sleeve, finely crushed
Cheesecake Filling:
1 large egg
2 egg yolks
16 oz. cream cheese
1 tsp vanilla extract
1/2 c. sour cream
1/2 c. sugar
1/3 c. superfine sugar
1 pinch salt
How to make Creme Brûlée Cheesecake Cupcakes
Step 1: Prepare the oven. Preheat it to 275 degrees F. Using cupcake liners, line a muffin tin.
Step 2: To make the Graham cracker crust, combine the crushed Graham crackers, sugar, and melted butter. Divide the mixture among the cupcake liners, pressing it into the bottom.
Step 3: Beat the cream cheese and sugar in a large bowl until smooth. Add the vanilla extract, egg, egg yolks, sour cream, and salt, beating until blended and smooth.
Step 4: Into each cupcake liner, spoon the cheesecake batter until 3/4 full.
Step 5: Place in the preheated oven and bake for about 22 to 25 minutes or until the filling is set. Remove from the oven when done, and let the cupcakes cool fully in the tin.
Step 6: Take the cupcakes from the wrappers once they are completely cooked. On top of each cupcake, sprinkle about a tsp of superfine sugar. To caramelize the sugar, use a kitchen torch. Alternatively, you can line the cupcake up on a tray and broil until the sugar is caramelized.
Step 7: Serve the Creme Brûlée Cheesecake Cupcakes chilled. Enjoy!
Creme Brûlée Cheesecake Cupcakes
Ingredients
- Graham Cracker Crust:
- 6 tbsp melted butter
- 1/4 c. granulated sugar
- 9 Graham crackers 1 sleeve finely crushed
- Cheesecake Filling:
- 1 large egg
- 2 egg yolks
- 16 oz. cream cheese
- 1 tsp vanilla extract
- 1/2 c. sour cream
- 1/2 c. sugar
- 1/3 c. superfine sugar
- 1 pinch salt
Instructions
- Prepare the oven. Preheat it to 275 degrees F. Using cupcake liners, line a muffin tin.
- To make the Graham cracker crust, combine the crushed Graham crackers, sugar, and melted butter. Divide the mixture among the cupcake liners, pressing it into the bottom.
- Beat the cream cheese and sugar in a large bowl until smooth. Add the vanilla extract, egg, egg yolks, sour cream, and salt, beating until blended and smooth.
- Into each cupcake liner, spoon the cheesecake batter until 3/4 full.
- Place in the preheated oven and bake for about 22 to 25 minutes or until the filling is set. Remove from the oven when done, and let the cupcakes cool fully in the tin.
- Take the cupcakes from the wrappers once they are completely cooked. On top of each cupcake, sprinkle about a tsp of superfine sugar. To caramelize the sugar, use a kitchen torch. Alternatively, you can line the cupcake up on a tray and broil until the sugar is caramelized.
- Serve the Creme Brûlée Cheesecake Cupcakes chilled. Enjoy!
