Description
A creamy cheesecake cupcake infused with vanilla bean and topped with a caramelized sugar crust.
Ingredients
Scale
- 1 vanilla bean, split and scraped
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Additional sugar for brûlée topping
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner.
- In another bowl, beat cream cheese and sugar until smooth; add eggs one at a time.
- Stir in vanilla bean seeds, vanilla extract, and sour cream until well combined.
- Pour batter over the crust in liners and bake for 20-25 minutes or until set.
- Cool completely, then sprinkle sugar on top and use a torch to caramelize for the brûlée effect.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For best results, use fresh vanilla beans and a kitchen torch for the caramelized top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: American
- Cuisine: Dessert
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 4g