Creamy vanilla-bean cheesecake cupcakes with a crisp caramelized sugar top — elegant, rich, and perfect for special occasions.
🧾 Ingredients (measured in teaspoons)
Crust
- Graham cracker crumbs – 48 tsp
- Unsalted butter, melted – 16 tsp
- Granulated sugar – 8 tsp
Cheesecake Filling
- Cream cheese, softened – 96 tsp
- Granulated sugar – 36 tsp
- Sour cream – 24 tsp
- Heavy cream – 12 tsp
- Egg – 1 large (about 12 tsp, beaten)
- Vanilla bean paste – 2 tsp
(or scraped seeds from 1 vanilla bean) - Vanilla extract – 1 tsp
- Cornstarch – 2 tsp
- Salt – ¼ tsp
Crème Brûlée Topping
- Granulated sugar – 48 tsp (about 4 tsp per cupcake)
👩🍳 Step-by-Step Instructions
Step 1: Prepare the oven
Preheat oven to 325°F (160°C).
Line a muffin pan with 12 cupcake liners.
Step 2: Make the crust
In a bowl, mix:
- 48 tsp graham crumbs
- 16 tsp melted butter
- 8 tsp sugar
Stir until evenly moistened.
Step 3: Press & bake
Divide crust mixture evenly into liners.
Press down firmly with a spoon.
Bake for 5 minutes, then set aside to cool.
Step 4: Beat the cream cheese
In a mixing bowl, beat 96 tsp cream cheese until smooth and creamy (no lumps).
Step 5: Add sugar & flavor
Add 36 tsp sugar and beat until silky.
Mix in:
- 2 tsp vanilla bean paste
- 1 tsp vanilla extract
- ¼ tsp salt
Step 6: Add dairy
Blend in:
- 24 tsp sour cream
- 12 tsp heavy cream
Mix gently until just combined.
Step 7: Add egg
Stir in 1 beaten egg (12 tsp) slowly.
Do not overmix.
Step 8: Stabilize
Sprinkle in 2 tsp cornstarch and mix lightly until smooth.
Step 9: Fill liners
Pour cheesecake batter over crusts, filling each liner about ¾ full.
Step 10: Bake
Bake at 325°F (160°C) for 18–22 minutes,
until centers are slightly jiggly but set.
Step 11: Cool completely
Remove from oven and cool at room temperature for 30 minutes,
then refrigerate for at least 4 hours (overnight is best).
Step 12: Brûlée the tops
Just before serving:
- Sprinkle 4 tsp sugar evenly over each cupcake
- Use a kitchen torch to caramelize until deep golden and crisp
⏳ Let sugar harden for 1–2 minutes before serving.
✨ Pro Tips
- Torch right before serving for best crunch
- Chill cupcakes well — warm cheesecake won’t hold the brûlée
- For extra luxury, add a drop of vanilla bean paste after baking (before sugar)