Crème Brûlée Cheesecake Cupcakes: A Decadent Holiday Treat
These Crème Brûlée Cheesecake Cupcakes are a festive and decadent holiday treat. With a rich, creamy cheesecake filling topped with a caramelized sugar crust, they offer the perfect bite-sized version of the classic crème brûlée dessert. These cupcakes are perfect for special occasions and will wow your guests with their elegant flavor and texture!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- Bake the Crust: Bake the crust for 5-7 minutes, just until set and lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla extract and beat until combined. Add the eggs, one at a time, mixing until just incorporated.
- Fill the Cupcakes: Spoon the cheesecake mixture over the cooled crusts, filling each liner nearly to the top.
- Bake the Cheesecake Cupcakes: Bake for 18-20 minutes, or until the centers are just set. You may want to gently shake the pan to test for doneness; the cheesecake should wobble slightly in the center but be firm around the edges.
- Cool: Allow the cupcakes to cool at room temperature, then refrigerate them for at least 4 hours or overnight for best results.
- Add the Crème Brûlée Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it is golden and crispy. If you don’t have a torch, you can place the cupcakes under the broiler in your oven for 2-3 minutes to achieve the same effect.
- Serve and Enjoy: Allow the sugar to cool and harden before serving. Enjoy your decadent, bite-sized crème brûlée cheesecake cupcakes!
Notes
- For a smoother texture, make sure the cream cheese is fully softened before mixing.
- If you don’t have a torch, be cautious when using the broiler, as sugar can burn quickly under high heat.
- These cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days.
- You can also add a dash of cinnamon or vanilla to the cheesecake filling for added flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Protein: 4g
- Cholesterol: 90mg