Vanilla Bean Crème Brûlée Cheesecake Cupcakes
300kcal
Ingredients
For the Batter
- 8 oz Cream Cheese softened
- 1 cup Granulated Sugar
- 1/2 cup Sour Cream
- 3 large Large Eggs
- 1 tbsp Vanilla Bean Paste or vanilla extract
- 1/4 tsp Salt
- 1 cup Heavy Cream
For Caramelizing
- 1 cup Granulated Sugar for topping
Method
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Beat the softened cream cheese using an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and sour cream, mixing until well combined.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and salt until smooth.
- Fold in the heavy cream gently until fully incorporated.
- Divide the cheesecake batter evenly among the lined muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers remain slightly jiggly.
- Cool the cupcakes in the pan for about 10 minutes before transferring them to a wire rack. Refrigerate for at least 2 hours.
- Sprinkle about 1 teaspoon of granulated sugar evenly on top of each chilled cheesecake cupcake.
- Caramelize the sugar using a kitchen torch until it melts and forms a golden crust.
- Let the caramelized topping cool and harden for a few minutes.
- Serve chilled and enjoy!
Nutrition
Serving1cupcakeCalories300kcalCarbohydrates35gProtein4gFat18gSaturated Fat10gPolyunsaturated Fat0.5gMonounsaturated Fat6gCholesterol90mgSodium150mgPotassium100mgSugar22gVitamin A500IUCalcium50mgIron1mg
Notes
Ensure cream cheese is at room temperature for easy mixing. Avoid overmixing after adding eggs.