Description
Smooth vanilla bean cheesecake baked into cupcake form with a crisp caramelized sugar top—classic crème brûlée meets handheld indulgence.
Ingredients
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ vanilla bean (seeds scraped) or 1 tsp vanilla bean paste
¼ cup heavy cream
1 tbsp all-purpose flour
Brûlée Topping:
2 tsp granulated sugar (per cupcake)
Instructions
Preheat oven to 325°F (160°C) and line 8 muffin tins with paper liners.
Beat cream cheese and sugar until smooth.
Add egg, vanilla extract, and vanilla bean seeds or paste; mix until combined.
Add cream and flour, mix until batter is smooth.
Divide batter into muffin tins, filling ¾ full.
Bake for 18–20 minutes until set at edges and slightly jiggly in center.
Cool completely, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle each cupcake with 2 tsp sugar and torch or broil until caramelized. Let sit for a few minutes before serving.
Notes
Add a pinch of sea salt to the sugar topping for a salted caramel touch.
A citrus zest (lemon or orange) can add brightness.
Torch just before serving for the crispest topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
